CACIO E PEPE RISOTTO

Zubereitung

Pour 450ml of cold water into a heavy-based saucepan and add the 175g pack of My Risotto Perfetto Classico.

Bring to the boil, then reduce to a simmer. Cook for approximately 12 minutes, or until the water has been absorbed and the rice is beautifully creamy. Give the pan an occasional shake while cooking.

Crush your black peppercorns using a pestle and mortar. Once the risotto is cooked, remove from the heat and stir through the butter, parmesan and freshly crushed black pepper. Give it a good stir until everything is beautifully combined and creamy.

Spoon into a warm bowl, finish with a little extra parmesan and freshly cracked black pepper, and garnish with fresh basil if desired.