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: 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 riso…