CACIO E PEPE RISOTTO
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
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.