Risotto vanilla and pepper

• 15 minutes to prepare • 20 minutes to cook • Serves 4

 

 

Vanilla sky

A gluttonous trick on your nose. This is what this recipe is.

With its seductive sweet notes, the vanilla aroma fools you, making you think about custard.
But it's not. Open your eyes.
It is instead one of the most delicate and creamy risotto you will ever taste.
Ingredients are few and simple: Pecorino cheese, fresh butter and two types of pepper seeds. In my case, just green and black pepper, because I did not have a better selection (you can find the original version on Cucchiaio's website).

This dish is just amazing. It’s soft and indulgent, with the sweet taste of vanilla and a hint of spiciness. And the cheese! Pecorino adds a lovely little umami balance to the dish.
And there’s just something about risotto itself that is utterly comforting, and it reminds me of warm nights and Pinot Noir chats...


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
50 g butter
100 g Pecorino cheese
1 l salted water
1 vanilla pod
black pepper
green pepper
salt and pepper

1. Pour 650 ml of water into the saucepan and bring to a boil. Then, pour the rice and cook it for 10 minutes
2. Meanwhile, grate Pecorino cheese
3. Engrave the vanilla pod lengthwise, scrape out the seeds and add them to the rice
4. Go on with cooking the rice, adding a spoonful of boiling water at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
5. A few moments before the rice is done, add  the Pecorino cheese and stir to mix over low heat. Then, cover with a lid and let it sit for 2 minutes
6. Add butter and freshly ground pepper, both black and green peppers. Mix well and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Open your eyes. Open your eyes. Open your eyes. Open your eyes. Open you...
(from the movie Vanilla sky)