Risotto leek potatoes, with cave’S cheese

Hello! How is it going?

Today for me it was a day to clear.

I console  myself with what I call a Mr. risotto, I consider it very fine ‘cause it has been given a touch right from the cheese.

Sometimes I hangs out for the market of my country and a day I decided to buy the cheese from a banquet that makes auto-production.

I must say that I was very excited by the quality and above all about this pecorino cheese cave.

This seasoning is an ancient process, now back in vogue and gives the cheese a unique flavor.

This risotto with pecorino cheese cave with some pepper  is wonderful:

Risotto leek potatoes, with cave's cheese
 
Preparazione
Cottura
Tempo totale
 
Risotto leek potatoes, with cave's cheese
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g Carnaroli rice or roma
  • 1 leek
  • 1 small potato
  • half a glass of white wine
  • vegetable broth or meat (better)
  • 30 g of pecorino cheese cave
  • 20 g parmesan cheese
  • 20 g of butter
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Clean the leek cutting the final part consists of the green leaves.
  2. Remove the outside, wash it and make it into very thin slices.
  3. If you want to keep from the leaves for decoration.
  4. Peel the potato and cut into cubes.
  5. In a drizzle of extra virgin olive oil cook for ten minutes with the potato leek, softening with a ladle of broth if necessary.
  6. Add the rice, toast and sprinkle with white wine.
  7. Cook about 18 minutes occasionally adding the hot stock.
  8. When cooked, stir in the two grated cheeses and butter.
  9. Finish the plate with Pecorino cave and a peppery.

 

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