Ingredients (Serves 4):

• 320 g. carnaroli rice
• 4 San Marzano tomatoes
• 70 g. greated Parmesan cheese
• 1 buffalo mozzarella
• 2 tablespoons (40 g.) black olives
• 1 garlic clove
• 1 bunch of basil
• Oregano
• EVOO
• Vegetable broth
• Bay leaves
• Salt to taste

Preparing:

1. Toast the rice and 2 bay leaves in a pot with 2 tablespoons of olive oil for 5 minutes on medium heat, stirring often.
2. Cut the tomatoes into pieces, season them with salt, transfer them to a blender and process them. Pour the tomato sauce over the rice and stir for a couple of minutes. Add heated broth, oregano and let it cook, adding a little water from time to time.
3. Cut the mozzarella into pieces. Once the rice is cooked, add the mozzarella and stir.
4. Finally add the pitted black olives and Parmesan cheese.