Ingredients for 4 people:

- 400 gr. of Vialone Nano Novello Rice

- 0,8 l of vegetable stock

- 100 gr. of Pecorino Romano cheese (aged 24 months)

- 50 gr. of Grana Padano cheese

- 10 gr. of peppercorns

PREPARATION:

In a pot bring to the boil the vegetable stock so pour the Vialone Nano Novello Rice in. Stir and let cook for about 15 minutes on a low heat. At the end of cooking cream risotto with Pecorino Romano and Grana Padano cheese previously grated. Finish with freshly ground pepper.

ENJOY!

Mamma Rosetta

RISOTTERIA MELOTTI ARRIVES IN ROME!

COME TO VISIT US TO TASTE A LOT OF RICE-BASED DISHES - 100% GLUTEN FREE

Via della Vetrina, 12 A/B

near Piazza Navona - ROME

Tel. 06 6868093

roma@risotteriamelotti.com