Risotto with Cheese, Pepper and Saffron
Procedure
Ingredients · Servings 2
- 200 g Carnaroli rice
- 80 g Pecorino
- 2 tablespoons Stracchino
- Black pepper
- Saffron
- Timo
- Sale
Method · 21 min
- ✅Pour the peppercorns into the water and bring to a boil; toast and salt the rice, then begin adding the peppercorn water and cook. ✅Meanwhile...
- ✅Pour the peppercorns into the water and bring to a boil; toast and salt the rice, then begin adding the peppercorn water and cook. ✅Meanwhile...
- ✅Pour the peppercorns into the water and bring to a boil; toast and salt the rice, then begin adding the peppercorn water and cook. ✅Meanwhile...
Pour the peppercorns into the water and bring to a boil; toast and salt the rice, then begin adding the peppercorn water and cook until done.
Meanwhile, infuse the saffron in hot water and then dilute the stracchino with the same water.
When the risotto is ready, stir in the pecorino cheese and black pepper, then serve with the saffron cream. Finally, as always... ENJOY IT
