Here is a nice way to serve a risotto (and any risotto, not just the one I suggest here (other ideas here). Risotto with mushrooms is really amazing!
Moreover, the mozzarella makes it very creamy. An original dish for the summer.
If you don't like bell peppers (I know some of you don't!), you can try to stuff tomatoes, for example.
250 g round rice
150 g white mushrooms (fresh if possible)
20 g dried ceps
1 stock cube
4 red bell peppers
1 mozzarella ball
2 soup spoons parsley
10 cl white wine
2 garlic cloves
Cut the mushrooms in 4 or in slices, press the garlic, put the dried ceps in warm water for 20 min. Cut the mozzarella in dices.
Brown the garlic and the rice in oil in a sauté pan, add the white wine. Add the mushrooms (if fresh. If they are in a tin, just add them in the end to warm them.) Crumble the stock cube and add hot water little by little until the rice is ready. Add salt and pepper.
In the end, add the parsley, the mozzarella and the ceps, stir well so that the mozzarella melts in the whole dish.
Wash the bell peppers, cut the top and empty them (it's easy: cut the 3 or 4 white parts on the sides, then turn the heart to detach it). Remove the seeds and stuff with risotto.
Place in a saucepan* and cook for about 15 min.
*If the bell peppers won't stand, put small potatoes between them.
What you need to know: tinned mushrooms are convenient and easy to use. BUT fresh mushrooms will melt in the rice, and you will have an amazing perfume. Your call!
Bon appétit !!