How to Cook Risotto with Cheese and Pepper

" When great classics mix and taint other recipes, masterpieces are born, like this risotto topped with pecorino cream, served with crunchy chicory."

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:

1. For the cacio e Pepe risotto recipe, clean the chicory, chop and soak in water and ice to make it crunchy.
2. 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.
3. 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.
4. 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.
5. Wine pairing: the volcanic white mineral flavor is needed for the burst of freshness that cream risotto serves. Soave Classico Brognoligo 2019 by Cecilia Beretta has a stimulating taste.