Ingredients (x2)

  • 120 g Venere Rice Riso Scotti
  • 110 g mozzarella
  • 240 g cherry tomatoes
  • Basil pesto
  • 6–8 whole fresh herbs for garnish
  • 1½ tablespoons extra virgin olive oil

Preparation

Bring the water to a boil, using a 1:3 ratio of Venere rice to water.

Cook the rice for 12 minutes and, once done, let it rest for 8–10 minutes.

Slice the cherry tomatoes and cut the mozzarella in half.

Carve out a small hole in the center of the mozzarella and fill it gently with the rice.

Finish with cherry tomatoes, basil pesto, fresh herbs, and drizzle with a little extra virgin olive oil.