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Welcome back on youchef.tv. I'm Alessandro of Spaghetti Bites, and we're
going to do a risotto with cacio cheese and pepper with raspberry sauce.
Ingredients for four people are: 280 gr of Carnaroli rice
10 fresh raspberries 200 gr of Pecorino cheese
80 gr of butter 1 onion
1,5 lt of vegetable broth 1 glass of rosé wine
blueberry sauce salt and pepper.
Preparation: Finely chop the onion and place it in a saucepan with about 50 grams of butter.
When the onion is golden, add the rice and toast it.
Heat the vegetable broth, previously prepared with the addition of black peppercorns and a few bay leaves
When the rice is toasted, add the glass of rosé wine and let it evaporate.
Now add pepper and pour the rice with the broth, until the end of the cooking (18-20 min.).
When the rice is cooked, stir in the remaining butter, adding Pecorino,
and if necessary a pinch of salt or other broth to get a creamy consistency.
Serve the risotto
and decorate with the blueberries sauce, obtained by cooking them with a spoon of sugar, until they reduce by half.
Decorate as desired with raspberries cut in half, and some chives.
With this risotto,a Sant'Elia Red Vineyards Iucci may be suitable: It is a well balanced blend of merlot, syrah and cabernet sauvignon, fruity and enveloping.
Risotto with Cacio cheese and Pepper with Strawberry and Raspberry sauce is ready. Have a nice meal!