Creamy rice with roasted green peppers, sweet peas, and lemon-mint stracciatella

Instructions

1. 1

   Preheat the oven to 230 °C / 450 °F. Place the green peppers on a tray, coat them with 15 ml (1 tbsp) olive oil, and roast for 18-20 minutes, turning halfway through, until tender and lightly charred.

2. 2

   Transfer the roasted peppers to a bowl and cover for 10 minutes. Peel them, remove seeds and stems, and slice into thin strips. Reserve any juices they release.

3. 3

   In a bowl, mix the stracciatella with the lemon zest, 15 ml (1 tbsp) lemon juice, half of the chopped mint, and a pinch of black pepper. Set aside in a cool place or at room temperature if the kitchen is not warm.

4. 4

   Keep the vegetable stock over low heat so it stays hot throughout the rice cooking process.

5. 5

   In a wide pot, heat the remaining olive oil over medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes until soft and translucent. Add the garlic and cook 1 minute more.

6. 6

   Add the bomba rice and toast it for 2 minutes, stirring so it is well coated with the oil and onion base.

7. 7

   Pour in the dry white wine and cook for 1-2 minutes until the alcohol evaporates.

8. 8

   Add two ladles of hot stock and cook, stirring often. Continue adding stock little by little as the rice absorbs it, for about 14 minutes.

9. 9

   Stir in the roasted pepper strips, their reserved juices, and the sweet peas. Continue cooking for 3-4 more minutes, adding the remaining stock as needed, until the rice is creamy and perfectly cooked.

10. 10

    Turn off the heat. Add the butter, grated aged cheese, and the remaining chopped mint. Adjust salt and black pepper, and stir vigorously for 1 minute to emulsify.

11. 11

    Let the rice rest for 2 minutes. Serve immediately and spoon the lemon-mint stracciatella over the top so it melts slightly into the hot rice.