Risotto with pecorino cheese and puntarelle
Risotto with pecorino cheese and puntarelle is a creamy and flavorful first course, which combines the intense taste of pecorino cheese with the freshness of puntarelle.
Dietary Information
Servings:
- 1
To prepare the risotto with pecorino cheese and puntarelle, first clean the puntarelle by detaching the sprigs from the hard central part 1. Blanch them in boiling salted water for a few seconds 2, then drain them and immerse them in ice water or water and ice 3.
- 2
Cut them into lozenges about 5 mm thick 4. In a pan, heat a drizzle of oil, add the puntarelle 5 and sauté for a few minutes 6.
- 3
In a pot, pour a drizzle of oil, add the rice 7 and toast it for a few minutes, stirring occasionally. Wet with hot water 8 and cook, adding another ladleful as needed and stirring. When cooked, turn off the heat and add the butter 9.
- 4
Also add the grated pecorino cheese 10, plenty of pepper 11 and the puntarelle 12. Keep some aside for the final decoration. Stir.
- 5
Plate 13 and complete with some puntarelle 14 and a final sprinkling of pepper. Your risotto with pecorino cheese and puntarelle is ready to be enjoyed 15!
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