Calabrese risotto in cachaça
View in original language
Finely chop the pepperoni, and place half a cup of cachaça on top, and let it rest for about 15 minutes.
Fry the garlic, onion in olive oil, add the pepperoni, and fry. Reserve.
Make the vegetable broth (2 tablets in the filtered water).
Sauté the onion with olive oil, and as soon as it is transparent, put the arborio rice, letting it sauté.
Add the rest of the cachaça, stirring until dry, then gradually add the vegetable broth (about 2 ladles), always stirring the rice, this process takes about 20 minutes, on low heat.
When it is "al dente", put the pepperoni, and the butter.
And finally, finish with grated mozzarella.
Did you like this recipe?