Risotto with red wine and pecorino cheese
INGREDIANTS (4 people)
- Rice 300 gr
- Pecorino Romano DOP 100 gr
- Red wine 1 glass
- Onion 1/2
- Vegetable broth 1 liter
- Extra virgin olive oil q.b.
- Cooking cream 100 ml
- Butter 25 gr
- Salt and Pepper To Taste.
Risotto with red wine and pecorino cheese is a first course with a slightly unusual combination of flavors, but which if prepared well becomes a pleasant surprise for the palate.
The only trick for an excellent result is to choose a dry full-bodied wine. For the rest, you can also think about enriching the dish by adding some tasty crumbled sausage.
Win over your guests with a sophisticated and impressive recipe such as the red wine and pecorino risotto with Pecorino.
To make it, first of all prepare the cream cheese by melting the Pecorino in a saucepan in the cream with a pinch of pepper: mix gently and, once you have a dense and homogeneous consistency, remove from the heat and let it cool.
Finely chop the onion and brown it in a non-stick pan with a tablespoon of oil, add the rice to toast it and then blend it with a glass of red wine.
Bring the rice to cook, bathing it from time to time with a ladle of hot broth, making sure it is completely absorbed before adding the next one.
When the rice is al dente, remove from heat and stir in the pecorino cream and butter, season with salt and garnish with chopped parsley before serving.