RISOTTO WITH 3 CHEESES AND SUNDRIED TOMATO PESTO (X2)
Ingredients:
- 160 gr or Carnaroli rice
- 100 gr Parmigiano reggiano
- 40 gr Caciocavallo
- 40 gr Red hot chili pepper Pecorino
- Dried oregano
- 0,5 L of vegetables stock
- Cappuliato OR
- 150 gr sun-dried tomatoes
- 10 gr almonds
- 50 gr Parmigiano reggiano
- 3 tbsps of olive oil
- Salt and pepper
Warm up a pan on medium heat and toast the risotto rice in it. In the meantime bring the vegetable stock to boil and keep it warm. Once the risotto starts to be translucent, start adding the stock a ladle at the time. Every time that the liquid starts to dry out, add an extra ladle of broth. Keep on going until the risotto will be cooked all the way through (about 20/25 minutes).
In the meantime, take your Cappuliato jar or prepare the sun-dried tomato pesto. Use a hand mixer to blend all the ingredients together. Add extra oil if the consistency is a little too thick.
When the risotto is cooked, take it out of the fire and add the cheeses previously cut in small pieces. Stir them in and let them melt. Add the dry oregano and the fresh made sun-dried tomato pesto on top. Enjoy!
