Recipes
1 l vegetable broth
360 g Carnaroli rice
70 g pecorino romano
50 ml white wine
30 g butter
black pepper
Dry toast the rice then let it simmer with the wine until it has reduced.
Add half the amount of boiling broth.
Cook the rice for 10 minutes adding broth as often as necessary.
When the rice is cooked, turn off the heat and add butter and pecorino cheese, stirring it well.
Sprinkle with ground pepper.
Difficulty Very easy
Cost cheap
Preparation Time 5 Minutes
Cooking Time 20 Minutes
Serving size 4 people
Cooking Method Stove
Italian cuisine
Seasonality All seasons
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