Risotto with Roasted Peppers and Mozzarella

Instructions

• 1
  Preheat the oven to 180 degrees Celsius. Wash the peppers, place them on a baking tray, and put them in the oven. Roast them for about 20 minutes, until the skin starts to blacken in places.
• 2
  Transfer the roasted peppers to a bowl, cover it with cling film or place them in a sealed plastic bag to steam. Let them cool completely; this process will make peeling much easier.
• 3
  Once cooled, peel the peppers and remove the seeds. You can either finely chop the peppers or blend them with a little olive oil until you get a smooth puree.
• 4
  Peel and finely chop the onion and garlic. In a large pan, melt the butter with a little olive oil and sauté the onion and garlic over medium heat until translucent.
• 5
  Add the Arborio rice to the pan and sauté for 1-2 minutes, stirring constantly. Pour in the white wine and let it evaporate completely.
• 6
  Start adding the hot vegetable broth, ladle by ladle, just enough to cover the rice. Wait for the liquid to be absorbed before adding the next ladle, stirring frequently to release the starch.
• 7
  Season with salt and pepper. Continue the process until the rice is cooked 'al dente'. At this point, incorporate the remaining butter and the prepared peppers (chopped or pureed).
• 8
  Finally, add the grated Parmesan and mix well for creaminess. Toast the cashew nuts in a dry pan and chop them coarsely. Tear the mozzarella into pieces. Serve the risotto warm, garnished with fresh basil, mozzarella, and the crispy cashew nuts.