Risotto with bell peppers and arugula

Serves 4

• 11 + 1/4 oz Carnaroli rice (320 g)

• 2 + 1/8 oz Quartirolo Lombardo cheese (80 g)

• 1 + 3/4 cups water (400 g)

• 1 + 1/2 oz dry white wine (40 g)

• Extra virgin olive oil, to taste

• Salt, to taste

For the bell pepper sauce

• 1 + 1/3 lb yellow bell peppers (600 g)

• 1 golden onion

• Water, as needed

• Extra virgin olive oil, to taste

• Salt, to taste

For the arugula sauce

• 1 + 3/4 oz arugula (50 g)

• 2 tbsp extra virgin olive oil (25 g)

• 1 + 1/2 tbsp water (20 g)

• Salt, to taste

• Clean the bell peppers: remove the ends, seeds, and inner membranes, then cut them into thin strips.

• Slice the onion and cook it in a pan with olive oil and a pinch of salt over medium heat for 10 minutes, stirring often.

• Add the bell peppers and cook for another 10 minutes.

• Reserve a few pepper strips for garnish, then transfer the rest to a blender with a little water. Blend until smooth and keep warm.

• For the arugula sauce: blend the arugula with olive oil, water, and a pinch of salt until smooth. Set aside and save a few arugula leaves for garnish.

• In a pot, heat a little olive oil and toast the rice for about 7 minutes.

• Deglaze with white wine. Once the alcohol has evaporated, start adding hot water gradually.

• Season with salt. Five minutes before the rice is done, add the warm bell pepper sauce.

• Two minutes from the end of cooking, turn off the heat, add pepper to taste, and stir in a drizzle of olive oil and 2 oz of crumbled Quartirolo. Mix well.

• Plate the risotto and garnish with drops of arugula sauce, the reserved pepper strips, the remaining cheese, and fresh arugula leaves.

Enjoy your meal!