Risotto with pepper cream and morlacco

Risotto is our comfort food and is also one of our Sunday dishes when we are at home.
It's quick to make and you can put the right creativity into it. This risotto with pepper cream and Morlacco it was born like this: some roasted peppers and Morlacco left over from dinner the night before ended up being the main ingredients for a pretty good single dish.
A few words about Morlacco del Grappa. It is a Venetian raw cow's milk cheese produced with milk from summer pastures. The name, rather bizarre it must be admitted, derives from the inhabitants of Morlacchia, a mountainous area of ​​Istria and Dalmatia, who brought their dairy tradition to the Grappa massif and created a tasty and creamy cheese, when matured.

And even though it's raining heavily here in Rimini this morning, we're still in the right season to prepare the pepper cream. Here, with the last red peppers from the family garden I prepared a side dish and a nice, creamy sauce for the risotto.

Autumn has definitely revealed itself today and risotto is the right dish to welcome it.

Risotto with pepper cream and Morlacco

160 g of San Massimo reserve Carnaroli rice
2 red peppers
100 g of Morlacco
700 ml of vegetable broth
1 tablespoon finely chopped onion
Grated Parmigiano Reggiano to taste
extra virgin olive oil

(For 2 people)
Wash the peppers and bake with the grill function at 200°C, taking care to keep the pan close to the grill spiral and turning the peppers when the skin blackens. When they are well toasted on all sides, take them out of the oven and place them in a paper bag for at least 20 minutes, then remove them and remove the skin and seeds inside. Place the slices of peppers in the glass of the immersion blender together with a little oil and a pinch of salt.

In a saucepan, fry the onion in the oil, when it is soft and transparent, toast the rice and add the broth little at a time, stirring. Halfway through cooking, add the pepper cream.
When the risotto is ready, add the morlacco cut into pieces and turn off the heat. Mix and let rest covered for a couple of minutes before serving.
Decorate with grated black pepper and a little Parmesan.

Any other ideas for good risotto combinations?

Black cabbage and sausage
With the Sibillini pink apple
Spinach and squacquerone


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