How to Cook Risotto with Cheese and Pepper

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:

1. For the cacio e Pepe risotto recipe, clean the chicory, chop and soak in water and ice to make it crunchy.
2. 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.
3. 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.
4. 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.
5. 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.