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Cucumber and pepper risotto

ingredients

servings

4

Ice

20 grams

Onions

1 unit

Celery

1 stem

Carrots

1 unit

Parmesan aged 30 months

125 grams

Iodized salt

to taste

Butter

40 grams

Extra virgin olive oil

to taste

Pepper in grains

to taste

Roman pecorino cheese

75 grams

Carnaroli rice

320 grams

first courses from Italy

Cucumber and pepper risotto

Cucumber and pepper risotto

vegetarian with lactose source of B vitamins high in calcium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cucumber and pepper risotto

Risotto rich in flavor, delicious and exquisite!

Cucumber and pepper risotto step 1

step 1

Prepare the broth by cutting the pieces of vegetables: onion, celery and carrot.

Cucumber and pepper risotto step 2

step 2

Sprinkle them in a pan, then add 100 gr of grated Parmesan cheese and crusts and finally cover with ice to get a better extraction of all flavors thanks to reverse osmosis.

Cucumber and pepper risotto step 3

step 3

Simmer for at least 30 minutes.

Cucumber and pepper risotto step 4

step 4

Take a saucepan and roast fat-free, medium-sized rice for two or three minutes until it becomes polished and semi-transparent and so hot it is not able to be held in your hand.

Cucumber and pepper risotto step 5

step 5

Roasting serves to waterproof the grains and to obtain an optimal degree of baking. Salty rice slightly. Begin cooking the rice by adding a ladle of Parmesan broth.

Cucumber and pepper risotto step 6

step 6

Begin cooking the rice by adding a ladle of Parmesan broth.

Cucumber and pepper risotto step 7

step 7

Warm up a wok. When it is hot, combine peppercorns and let it toast. When the grains begin to skip, take somebody and put it aside, while the rest inserts into a grinder.

Cucumber and pepper risotto step 8

step 8

Combine the pepper broth with the risotto and continue cooking by adding a stack of Parmesan broth boiling.

Cucumber and pepper risotto step 9

step 9

After the first soup ladle join the whole peppercorns and a whirlwind. Bring rice to cooking.

Cucumber and pepper risotto step 10

step 10

When finished cooking, with the rice still slightly tooth, rest the rice covered with a cloth or a wooden cutter to let the moisture out for about 3, so that it releases its starches.

Cucumber and pepper risotto step 11

step 11

Then join the cold butter from the freezer (the thermal shock causes the rice to swell)

Cucumber and pepper risotto step 12

step 12

Add an abundance of toasted and ground pepper (a good ten small shreds I recommend, but taste) and finely grated cheeses, better with the microplane.

Cucumber and pepper risotto step 13

step 13

Mantequate before mixing vigorously with a wooden spoon to tie the starches to the condiment and then go to the wave.

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