ready in 1 hr 50 min.
- 2 Tbsps dried Porcini mushroom
- 5 Tbsps olive oil
- 2 cloves garlic cloves (chopped)
- 1 ½ cups Risotto (Arborio)
- ⅜ cup dry white wine
- 2 ½ cups vegetable stock
- 2 cups Mushrooms (quartered)
- 2 Tbsps parsley (chopped)
- 1 ball Mozzarella (approx. 125 g | 0.5 cup)
- 4 red peppers
- 3 Tbsps vegetable oil
Place the porcini mushrooms in warm water and soften for 20 min. Drain and chop and retain the water.
Heat the oil in a large pot and fry the garlic. Add the rice and fry until it is almost transparent. Quench with the wine and stir on a medium heat until the liquid has almost evaporated. Add a ladle of stock and stir until the rice soaks it up. Keep adding stock in this way until the rice is cooked. There should always be enough stock in the pan to cover the rice.
Stir in the porcini mushrooms and gradually add the water.
Fry the mushrooms in some oil on a high heat and add to the rice. Season with salt and ground black pepper and stir in the parsley. Leave to cool and add the mozzarella.
Cut the tops off the peppers and carefully remove the seeds. Fill all the peppers with the risotto and place the tops back on.
Heat the vegetable oil in a medium-sized pot and place the peppers in it. Make sure they remain upright. Cover and cook on a medium heat for 20 min. Serve immediately.