A simple risotto recipe with peperoni pesto and ricotta pepper.
300 grams of Carnaroli risotto rice...
1 litre of poultry broth
4 medium sized shallots
50 ml olive oil Reserved Harvest Italy
60 g fresh parmesan cheese
Pepper from the mill
1 jar of pesto peperoni
Bring the water to a boil with the chicken cube. Peel and chop the shallots. In a thick-bottomed casserole, sweat the rice with the shallots in olive oil without colouring it, until it becomes translucent. Pour in the stock little by little, stirring until the risotto is cooked (it should remain firm). Add ½ jar of pesto peperoni and the grated Parmesan cheese, adjust the seasoning with salt and pepper. Mix and enjoy immediately.