Risotto with garlic, oil and chilli pepper
Presentation
Hi! Today I'm sharing a recipe that reinterprets a classic with a modern, vegan twist: garlic, oil, and chili pepper risotto. Forget butter and cheese. I'll show you how to achieve a perfect, creamy texture using only excellent extra virgin olive oil. A simple dish, yet with an intense, enveloping flavor, with a hint of spiciness that makes it irresistible. Get ready to discover how tradition can evolve into an explosion of completely plant-based flavor, perfect for every palate!
Ingredients:
- 150g of white or semi-brown rice (Carnaroli)
- water to taste
- pepper to taste
- salt to taste
- lemon zest to taste
- coarse salt to taste
- olive oil to taste
- 1 chilli pepper
- 100g of garlic oil butter
Preparation:
1 Finely chop the lemon zest with a knife, then 2 Halve the chili pepper lengthwise, remove the seeds, and chop finely with a knife. 3 In a saucepan, toast the rice dry over medium heat, stirring constantly; add salt and pepper and toast until golden.
4 Add the water, stir, and cook for about 18 minutes. If it becomes too dry, add a little boiling water. Once cooked, 5 remove from the heat, add the chopped garlic oil butter, and stir vigorously to combine. Once well combined, spoon a portion onto a plate and, tapping the bottom of the plate with the palm of your hand, distribute it evenly. 6 Finally, top with the lemon, chili pepper, coarse salt flakes, and a drizzle of extra virgin olive oil.
Advise
- Perfect cooking : when preparing a risotto, always keep an eye on it and always add a little water at a time, so as to reach the perfect cooking point with the desired creaminess.
- Always keep water hot : always keep some water on a separate burner so that when you add it to the rice, it will already be boiling and will not stop the cooking.
- Mantecatura : always use the coldest possible mantecatura fat, this will help the rice achieve a creamier consistency and bring it to the right serving temperature.
Author:
