Risotto with Roasted Peppers and Mozzarella

INSTRUCTIONS

• 1
  Preheat the oven to 180 degrees. Wash the peppers, place them in a baking dish, and put it in the oven. Roast them until partially blackened, about 20 minutes.
• 2
  Then transfer the peppers to another cool bowl and place it in a plastic bag or cover it with cling film to steam the peppers. Leave them there until they cool down.
• 3
  Then peel the peppers, remove the seeds, and now there are two options: either chop the peppers finely or blend them with a little olive oil into a puree.
• 4
  Clean and finely chop the onion and garlic. In a pan, heat the butter along with a little olive oil and sauté the onion and garlic until translucent.
• 5
  Then add the rice and sauté it as well. Now pour the wine into the pan and let it evaporate.
• 6
  Pour hot broth over the rice, always just enough to cover the rice. Gradually add the hot broth whenever the liquid evaporates from the rice.
• 7
  Add salt and pepper to the rice and cook until tender, when the rice is al dente. When the rice is cooked al dente, add butter and chopped peppers or pepper puree.
• 8
  Finally, add grated Parmesan. Dry roast the cashew nuts and chop them finely. Tear the mozzarella into pieces. Serve the risotto with herbs, mozzarella, and cashew nuts.