Risotto Pepperoni, white truffle creamed with Gran Cavalli Cheese...
Risotto Pepperoni, white truffle and Gran Cavalli Cheese
Ingerdients for 4 Person
Carnaroli Rise: 500gr
Gran Cavalli Mixed Milk Cheese 300gr
White Trufle from Molise - Italy
Pepperoni Red and Yellow: 2 pcs
Italian Extra Virgin Olive Oil: 0.20 cl
for the vegetables soup: 1 onion, 1 tomato, 1 potato, 1 celery, 1 gourget, salt and pepper.
Chop the onion, put in a pan and fry with butter and extra virgin olive oil, and bacon, add the peppers into cubes, salt and pepper, freshly prepared blend it all with the addition of an extra virgin olive oil oil, prepared the cream set it aside.
prepare the vegetable broth with ingredients listed above: important that the stock is always warm to 100 °, when we will add it to cook rice.
in a skillet toast the top Carnaroli rice for up to eight minutes, then add the hot broth and cook the rice, adding more broth to cover, just evaporated
cooking usually lasts 17-20 minutes, just ready, let stand 5 minutes, then stir in butter and Gran Cavalli cheese, served by adding white truffle shavings, Gran Cavalli cheese, and pepper.
enjoy your meal...