Risotto with Roasted Peppers and Mozzarella

Preheat the oven to 180 degrees Celsius. Wash the peppers, place them on a baking tray, and put them in the oven. Roast them for about 20 minutes, until the skin starts to blacken in places.

Transfer the roasted peppers to a bowl, cover it with cling film or place them in a sealed plastic bag to steam. Let them cool completely; this process will make peeling much easier.

Once cooled, peel the peppers and remove the seeds. You can either finely chop the peppers or blend them with a little olive oil until you get a smooth puree.