Ingredients
- 320gr black rice
- 2 burrata
- Parmigiano Reggiano
- 1 red pepper, 1 green pepper, 1 yellow pepper
- Celery, carrot, onion
- Butter
- Sweet paprika
- Extra virgin olive oil
- Salt & pepper
Preparation of the recipe
1
Prepare the stock with celery, onion and carrot.
2
In a pan, toast the rice for few minutes, then keep cooking while slowly adding the stock.
3
Clean and cut the peppers and roast it in pan.
4
Add butter and Parmigiano Reggiano to add creaminess to the rice and let it blend.
5
Serve the rice, with roasted peppers and some burrata. Add a finale touch with some sweet paprika.
