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Risotto with Pecorino cheese

     

Addictive meal with distinctive taste of sheep Pecorino cheese.

Cook

No. of servings

4

Ready in

60 min.

Difficulty

low

 

 

1. 

raisins 1 oz (30 g)  rum 50 ml

Pour a handful of raisins with rum.

2. 

onion 7 oz (200 g)  celery 7 oz (200 g)  olive oil 2 PL  milled rice 8.75 oz (250 g)  apple cider vinegar 40 ml

Apple cider vinegar 40ml. Finely chop a medium sized onion and fry it with copped celery in a olive oil until soft. Add a cup of rice, vinegar and fry for about two min.

3. 

water 1 l  vegetable bouillon 0.75 oz (20 g)  peas 3.5 oz (100 g)

Add two cups of water and two cubes of vegetable bouillon ( ideall, use a broth instead of bouillon). When water begins to boil, i tis time to add the peas (you can use frozen). Add water if necessary and cook until rice is cooked.

4. 

Pecorino cheese 2.5 oz (70 g)  unsalted butter 1.75 oz (50 g)

Finally, add a butter, grated Pecorino cheese and raisins. Stir and heat.

Bon appetit!

 

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