Risotto with cheese and pepper, between the Duomo and the Colosseum – Italian Cuisine

Risotto with cheese and pepper, between the Duomo and the Colosseum

Inspired by the flavors of two great Italian cities, a creamy and fun dish that conquers everyone at the first taste

TO Milan the risotto it is a serious matter and a Rome, when it comes to cheese and pepper, don't mess around. But you eat. With closed eyes, to savor the cream, the balance between savory and spicy and also to feel at home. Given the importance of these two recipes, we thought of a possible marriage: the risttotto caccio e pepe. We guarantee that it will give you a tasty taste of Italy, surprise you with its creaminess and pamper you with the taste of authentic things. Preparing it is easy, here are the ingredients and the procedure.

The recipe of the cheese and pepper risotto

Ingredients for 4 people: meat or vegetable broth, 250 g Carnaroli rice, 50 g butter, 30 g onion, 150 g young pecorino romano, dry white wine, olive oil, salt

Procedure: Peel and finely chop the onion, then put it to dry in a saucepan together with two tablespoons of oil. Add the rice and toast it over a high heat then sprinkle it with half a glass of wine. As soon as it has evaporated, pour a ladle of hot broth into the saucepan. Stir and continue cooking the rice over medium heat, adding more broth from time to time, until it is used up. Season with salt and stir in butter and grated pecorino. Grind plenty of black pepper and serve hot.

The extra idea

If you want to prepare it in a gourmet version, proceed with the recipe until creamy and create a sauce with pecorino and broth separately, imitating the classic technoca of the cheese and pepper. Place the risotto in the dishes and place the spiral cheese sauce on the risotto with a teaspoon, after having enriched it with plenty of ground black pepper.

If you love crunchy

This preparation is very creamy and lends itself to a crunchy note. One of the best ingredients to do this is the classic bacon to be chosen cut very thin that we will heat in the pan before serving the risotto and we will place it on top of the plate like a wafer.

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