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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

 

 

Pecorino cheese2.5oz70grams
apple cider vinegar2.75tbsp40milliliters
celery7oz200grams
milled rice8.75oz250grams
olive oil2tbsp2tablespoon
onion7oz200grams
peas3.5oz100grams
raisins1oz30grams
rum3.25tbsp50milliliters
unsalted butter1.75oz50grams
vegetable bouillon0.75oz20grams
water1.05quart1litre

1. 

raisins 1 oz (30 g)  rum 3.25 tbsp (50 ml)

Pour a handful of raisins with rum.

2. 

onion 7 oz (200 g)  celery 7 oz (200 g)  olive oil 2 tbsp  milled rice 8.75 oz (250 g)  apple cider vinegar 2.75 tbsp (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 1.05 quart (1000 ml)  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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