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Cheese and pepper risotto

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In my personal experience the comfort food has numerous nuances. It can be a dish of memory, one of those that make you jump back from the first bite, tagliatelle with liver ragout like my grandmother used to prepare or bread and vinegar, the snack for the little girl with no appetite that I was.
Then there is the “pamper food” category, that is, those things I look for when I'm a bit down in the dumps and want to pat myself on the shoulder by myself. I immediately admit that chocolate is in the front row, nothing cheers me up like munching on a piece of chocolate with a high cocoa percentage. But you can't exaggerate and above all it can't replace a meal (even if it has happened!) and so soups take care of “comforting me”. Here too, one more than all deserves first place and that is pasta and beans and followed by pasta in broth in all its many nuances or monfettini (or manfrigoli or beaten pasta or… ) in broth or dry, it doesn't matter, the important thing is put them in your mouth with the spoon.
There is also family comfort food (I don't miss anything!) and it is the dish for winter Sundays when I am home from work and I can decide in total freedom what to cook for myself and my husband. That dish is the risotto. However it is prepared, it is a treat for us that we give ourselves, perhaps taking turns turning it while we set the table or grate the cheese. Today's recipe is our lunch from yesterday, cheese and black pepper with Pecorino romano and Parmigiano Reggiano. Very simple and good.

Cheese and pepper risotto

200 g of Vialone Nano rice
2 tablespoons extra virgin olive oil
Vegetable broth to taste
20 g of butter
black pepper to taste
40 g of Pecorino romano
40 g of Parmigiano Reggiano aged 30 months

(For 2 people) Heat the oil and toast the rice directly in the pan without sautéing. Cook by adding the vegetable broth little at a time, stirring with a wooden spoon.
Bring the rice to almost complete cooking, sprinkling with a little freshly ground pepper halfway through cooking.
Proceed to cream the risotto with: butter, freshly ground peppercorns, freshly grated Pecorino and Parmesan. Let it rest for 2 minutes, taking care to keep the risotto covered.
Distribute the risotto onto plates and complete with a generous sprinkling of pepper.

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