RISOTTO WITH CHEESE AND PEPPER

RISOTTO WITH CHEESE AND PEPPER

Recipe Created By:

Antonello Colonna

Serves

4

ready in

25 minutes

difficulty

Easy

What you will 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

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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