Red pepper cream sauce Risotto with Burro Occelli® and Cusié®

Pubblicata il:
Red pepper cream sauce Risotto with Burro Occelli® and Cusié®
COURSE: First courses PREPARATION TIME: DIFFICULTY: Easy

Ingredients

300 g vialone nano rice

2 red peppers

1 shallot

100 ml white wine

1 l vegetable stock

1 tablespoon Beppino Occelli® Butter

100 g diced Cusié®
Salt

Method


Roast the peppers in the oven for 25-30 minutes, place in a plastic bag and leave for 15 minutes; peel, remove the seeds, blend the pulp and adjust with salt
Chop the shallot and sauté in the Occelli ® butter, add the rice and toast for 1 minute, deglaze with the wine and allow to evaporate
Add a ladle of hot stock and start cooking the rice, stirring often and adding a little stock at a time
When the rice is al dente, remove from the heat, add the red pepper cream sauce and ¾ of the Cusiè® cheese, amalgamate the whole and cover with a lid, leave to rest for 1-2 minutes
Serve the risotto and garnish with the remaining cheese

BEPPINO OCCELLI AGRINATURA S.r.l.

Regione Scarrone, 2 - 12060 Farigliano (CN) - Italy - Tel: +39 0173 746411 - Fax: +39 0173 746495
ufficiostampa@occelli.it - P.IVA: IT02736140043 - CF 02736140043 - REA 231956 - Reg. Imp. 02736140043 di Cuneo - Cap.soc. € 500.000,00 I.V.