Pepper risotto
Instructions
Boil the carrots.
Heat the oil in a pan and add the chopped garlic, 1 tablespoon of onion and a sprig of Rosemary.
To Brown then remove Rosemary, add mashed carrots and rice.
Add the gin, let it evaporate and combine, a ladleful at a time, in boiling broth.
When the rice is cooked, whisk with a knob of butter and Parmesan cheese.
Spolverizzarlo with 2 types of pepper and serve hot.
Ingredients and dosing for 4 persons
- 400 g of rice
- 2 carrots
- 1 tablespoon of chopped onion
- 1 clove of garlic
- 1 sprig of rosemary
- Gin
- Broth
- 1 walnut butter
- Grated parmesan cheese
- Olive oil
- Black pepper
- White pepper