CACIO & PEPE RISOTTO WITH PISTACCHIO SAUCE
Ingredients to choose
For 4 serving portions
  • carnaroli rice
    320 g
  • PISTACHIO SAUCE
    4 Spoons
  • PECORINO ROMANO CHEESE SAUCE
    2 Spoons
  • VEGETABLE PASTE STOCK
    20 g
  • Pepper
    To taste
How to prepare it
Preparation time: 25 minutes
1. Prepare the stock by dissolving 20 g of product in 1 l of boiling water.
2. Toast the rice in a high sided pan. Add the boiling stock gradually and continue to cook.
3. After about 6 minutes add a spoonful of Pecorino Romano sauce.
4. When cooked stir in the remaining Pecorino Romano sauce and add a generous amount of black pepper.
5. Spread the pistachio sauce over the base of the serving plate and lay the risotto on top.
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“Pecorino Romano” D.O.P. cheese sauce
The base of this tasty sauce is mature Roman Pecorino cheese which has a light spicy flavour. This creamy sauce is ideal for seasoning first courses or with vegetables, in particular with broad beans and broccoli. It is perfect for garnishing pizzas and in the famous “Cacio e Pepe” recipe.

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