Fish with saffron
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Risotto with cream of peppers
ingredients
servings
2
Rice
2 glasses
Vegetable broth
1 liter
Onions
1 half
Robiola cheese
30 grams
Yellow peppers
1 unit
'Nduja
10 grams
Pecorino cheese
10 grams
White wine
to taste
Extra virgin olive oil
to taste
Pepper
to taste
Iodized salt
to taste
first courses from Italy - Lombardia
Risotto with cream of peppers
Risotto with cream of peppers
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fast and tasty risotto
preparation
step 1
Make the vegetable stock and put it to a boil. (I put onion, zucchini, carrot and celery). Room.
step 2
Cut the onion and sauté with a little oil. Throw the rice and toast it. Add the white wine now and let it evaporate.
step 3
Cook the rice adding the stock. Meanwhile, brown the pepper cut with a little oil and water. Frullalo. Add robiola, pepe and n'duia.
step 4
Halfway through cooking, add this cream and continue to cook.
step 5
Grate some pecorino cheese and once the rice is ready, sprinkle it with the cheese.
