Risotto with smoked provola scented pink pepper
Instructions
Heat oil with half butter, add chopped spring onions and let it Brown.
Toast the rice and sprinkle with plenty of wine.
Add the broth and almost at the end of cooking the diced provolone.
Stir with Parmesan and the remaining butter.
Add the red pepper.
Ingredients and dosing for 4 persons
- 200 g of carnaroli rice
- 50 g of butter
- 1 cipollina
- 1/2 cup of olive oil extra virgin
- 1 glass white wine
- 100 g of smoked provola cheese
- Pink pepper
- Parmigiano
- Broth