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