- 160 gr ‘Riso carnaroli’
- 1 small onion, cut in thin slices
- 1 jar ‘Cappuliato di pomodori’
- 1 small zucchini
- 1 thick slice of hard Pecorino
- 20 gr butter
- Olive oil, salt and pepper
Boil 1 L of water in a small pot and dissolve some bouillon powder in it. Keep it warm. In a large pan, cook the onion with a tablespoon of olive oil. After 5 minutes add the ‘Cappuliato’, stir and let it cook for another 5 to 10 minutes. In the meantime, wash the zucchini and cut it in small cubes. Add it to the sauce and cook in high heat while mixing continuously. Warm up another large pan and toast the rice in it (it will be ready when it starts to be translucent), Add it to the Cappuliato sauce and stir it in. Cook the rice by adding a ladle of broth at the time. Add some more every time that the previous amount is absorbed. It will take you about 20 minutes. When the rice is ready and the sauce is not liquid anymore, remove the pan from the heat. Add the pecorino cheese and the butter and mix to let them dissolve. Serve warm!
- Fry some ‘Pancetta tesa’ until crunchy and crumble it on top for some extra flavor.