Risotto with cheese and pepper
This delicious and simple rice dish is a variation of the world famous spaghetti Cacio e Pepe. For this we make a delicious broth with onion, cheese and pepper, replace the spaghetti with selected risotto rice and we can enjoy a delicious creamy dish.
Amount
servings
Ingredients list
- 350 g risotto rice
- 100 g pecorino cheese with rind
- 50 g butter
- 1 onion
- 1,5 l water
- 1 tsp peppercorns
- 1 tsp coarse sea salt
- pepper to taste
Directions
- First peel the onion and cut it in half. Cut the rind off the pecorino and set aside.1 onion
- Heat a high pot and sauté the onion halves briefly. Then deglaze with the water, add the peppercorns, the coarse sea salt and the pecorino rind. Bring the broth to a boil and simmer on low heat for 30 minutes. Drain through a fine-mesh sieve and collect in a large container.1,5 l water, 1 tsp peppercorns, 1 tsp coarse sea salt
- Shave off a few strips of pecorino for decoration. Finely grate the rest.100 g pecorino cheese
- Heat a large saucepan, add the rice and cook, stirring constantly and on high heat, until lightly browned. Deglaze with a ladle of broth and reduce heat. Simmer until all the liquid has been absorbed.350 g risotto rice
- Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total. The rice should be tender but still somewhat firm to the bite. Then remove the pot from the heat.
- Now add the grated pecorino and butter, season properly with freshly ground pepper and mix everything well.50 g butter, pepper
- Arrange the risotto in bowls or deep plates, garnish with the pecorino strips and serve hot.Buon appetito!
Calories: 511kcal (26%)Carbohydrates: 73g (24%)Protein: 14g (28%)Fat: 17g (26%)Saturated fatty acids: 11g (55%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 5gTrans fatty acids: 0.4gCholesterol: 53mg (18%)
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