Modern twists on time-honoured favourites.
Risotto with cheese and pepper
What you need
- [ ] 320 g Riserva 1856 Carnaroli rice
- [ ] 300 g pecorino romano
- [ ] grated
- [ ] 100 g pork cheek
- [ ] cut into thin strips
- [ ] 80 g di butter
- [ ] clarified
- [ ] 40 g di black pepper
- [ ] ground
- [ ] 500 ml boiling hot vegetable stock
Proposed by: Antonello Colonna
How to prepare:
Risotto with cheese and pepper cook the pork cheek in a non-stick pan until crispy.
Heat the butter in a heavy-based pan and stir in the rice, coating it and cook until it starts to colour.
Continue to cook by gradually adding the stock. When three-quarters cooked, add 15 g finely ground pepper.
When the risotto is cooked ‘al dente’, remove from the heat and beat in the pecorino a little at a time and the remaining pepper until it is creamy.
If necessary add a little stock.
Serve the risotto on warm plates, sprinkled with coarsely ground peppercorns and garnish with the crispy pork cheek.
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