Stuffed Bell Peppers with Mushroom Risotto

Ingredients

• 150 g Mushrooms
• 2 Garlic cloves
• 20 g dried porcini mushrooms
• 1 ball mozzarella (125 g)
• 250 g Risotto rice
• 5 tbsp olive oil
• 100 ml dry white wine
• 600 ml Vegetable Broth
• Salt
• ground pepper
• 2 tbsp chopped parsley
• 4 red bell peppers
• 3 tbsp cooking oil

Instructions

1. 1.

   Clean and quarter the mushroom caps. Peel and finely chop the garlic cloves. Soak the dried porcini mushrooms in 120 ml warm water for 20 minutes, then drain and finely chop them; set aside the soaking liquid.

2. 2.

   Cut the mozzarella into small cubes. Heat the olive oil in a large pot. Sauté the garlic until translucent, add the rice and cook until it turns pale and translucent. Deglaze with wine, stirring over medium heat until almost evaporated.

3. 3.

   Add a ladle of hot vegetable broth, stirring to absorb; continue adding broth gradually until the rice is cooked. Keep only enough broth in the pot to cover the rice.

4. 4.

   Stir in the soaked porcini mushrooms and gradually add the soaking liquid, cooking until the rice is done. Sauté the mushroom caps in a pan with a little oil, then fold them into the risotto. Season with salt and pepper, mix in parsley, let cool, then add mozzarella cubes.

5. 5.

   Wash the bell peppers, cut off the tops and carefully remove the seeds. Fill each pepper with the mushroom risotto, replace the tops. In a medium pot heat some oil and place the stuffed peppers standing upright; if space allows, support one pepper with 2 or 3 larger potatoes. Cover and steam over medium heat for 20 minutes, then serve on plates.