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How to Cook Risotto with Cheese and Pepper |
Ingredients Risotto with Cheese and Pepper (4 Servings):
- 1 vegetable broth
- 320gr carnaroli rice
- 1 onion
- 1 head of chicory
- Dried White Wine
- Pecorino Romano DOP
- extra virgin olive oil
- pepper
How to Make Risotto with Cheese and Pepper:
- For the cacio e Pepe risotto recipe, clean the chicory, chop and soak in water and ice to make it crunchy.
- Chop the onion and brown it in a saucepan with a drizzle of oil. Toast the rice and mix with 1/2 cup of wine. Then drizzle with stock and cook, adding 1 scoop at a time, for 15-18 minutes.
- Chop the onion and brown it in a saucepan with a drizzle of oil. Toast the rice and mix with 1/2 cup of wine. Then drizzle with stock and cook, adding 1 scoop at a time, for 15-18 minutes.
- Toss the rice after cooking with the pecorino cream, add 1 tablespoon of grated pecorino and a little oil. Serve the risotto with chicory, pecorino cream set aside and generously ground pepper.
- Wine pairing: the volcanic white mineral flavor is needed for the burst of freshness that cream risotto serves. Soave Classico Brognoligo 2019 by Cecilia Beretta has a stimulating taste.
