Wednesday, 5 July 2017

A quick bell pepper Risotto

Some bag of mini bell peppers are a great flavour enhancer for a traditional risotto. But not only that, the colour of the risotto is lovely.

I had a small chunk of Italian pecorino in the fridge, it was the rest of a big piece of cheese. During my vacation it started to grow some green and white spots on two sides. But do not throw the cheese out, just take a sharp knife and cut off the sides deep enough to get to the unbleamshed part of the cheese. Clean your board and knife then and you can go on with grating your cheese. All kinds of hart cheese can be safed and eaten this way.
Do not eat soft cheeses or cream cheese when you spot some mold on them. It is all over the cheese already, even if you can spot it with the naked eye. That is a health risk.

180 g Carneroli rice
150 g mini bell peppers
60 g Pecorino
2 tbsp butter
1 tbsp oil
120 ml white wine
500 ml chicken stock
2 spring onions
3 cloves of garlic
salt and pepper
some fresh herbs

Start with preparing the stock.
Chop or blitz up your veggies and start them in some oil and a 1 tbsp butter.
add the rice and coat it well.
add the wine - cook until gone
add the stock ladle per ladle until gone.
Add butter and cheese and a good amount of pepper and just a little salt.

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