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pepperoni risotto


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Tempo de preparo

30 min(s)


2 servings

Larissa Amaral

  • Ingredients
  • Recipe
  • Arborio rice250 g
  • Chopped Calibrese1/2 unit(s)
  • Grated Parmesan Cheese250 g
  • Butter3 tablespoon
  • Dry white wine1/2 cup
  • Chopped Onion1/2 unit(s)
  • Vegetable broth750 ml
  • Salt. to taste
  • Chopped Parsley. to taste
  1. Heat a large pan with a little oil and sauté your pepperoni until golden brown. Remove the pepperoni and add a little more oil if needed, sauté the onion until translucent and then add the arboreal rice and sauté well.
  2. Add, with a ladle, four ladles of the vegetable stock and mix. After the water dries up a bit, add the white wine until it almost covers the rice and mix. Add some salt. After the wine dries, add the broth little by little and always mix the rice until it cooks. Your stitch has to be well al dent.
  3. after almost cooking put the pepperoni and mix. Then add the butter and Parmesan and mix well to give the risotto a creaminess.
  4. Finally, add the parsley and turn off the heat. Serve while still hot!

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