Pecorino and black pepper risotto | 250 g
Gli Aironi ready-to-cook pecorino and black pepper risotto, inspired by the Roman pasta cacio e pepe.
Taste and character
Rich and creamy, with the saltiness of pecorino and the kick of black pepper.
How to use
Toast the mix for a minute in a splash of oil, add half a glass of white wine or water, then 700 ml of hot water in stages. Ready in about 17 minutes.
Pairs well with
Extra grated pecorino and a dry white wine.
Choose this when
You love cacio e pepe.
Details
This aromatic pecorino and black pepper risotto takes its inspiration from the Roman pasta dish cacio e pepe. Rich and creamy, it is made with genuine Carnaroli rice.
Ingredients: Long-grain rice 92%, pecorino cheese (sheep's milk, salt, rennet), vegetable stock (salt, potato starch, maltodextrin from potato, yeast extract, carrot and onion extract, sunflower oil, basil, parsley, rosemary), onion, salt, black pepper 0.3%.
Ingredients (Swedish label): Long-grain rice 92%, pecorino cheese 3.7% (sheep's milk, salt, rennet), vegetable stock (salt, potato starch, yeast extract, carrot and onion extract, sunflower oil, basil, parsley, rosemary), onion, salt, black pepper 0.3%
Directions: Pour the risotto mix into a large frying pan with a splash of olive oil and stir constantly until lightly toasted (1 min). Add half a glass of water or white wine and let it evaporate. Then add 700 ml of hot water in stages, stirring until the liquid is absorbed (15 min). Season with salt to taste, add a knob of butter and stir well before serving. (1 min)
Nutrition
Producer: gliAironi
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Free delivery on orders over 59 €. Products in stock are usually delivered within 2–5 working days.
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