Risotto with Pecoroni

Melt the butter and sauté the onions until translucent. Add the long-grain rice and stir until translucent. Extinguish with white wine and bring the liquid to a near boil. Pour some vegetable broth and gently simmer the risotto for 15 to 20 minutes, stirring a few times to prevent the long-grain rice from sticking. While cooking, add the vegetable broth little by little, the long grain rice should always be just covered by liquid. Season with salt and pepper.

For the pecoroni vegetables, bake the pods in a heated oven at 200 °C until the skin blisters and browns slightly. Remove and sweat the pods under a wet dishcloth, skin. Cut in half lengthwise, remove seeds and cut flesh into bite-sized pieces. Peel shallots, chop finely. Heat oil and sauté shallots until light. Add the diced peppers and sweat for two to three minutes while stirring. Season with salt and pepper. Pour in the wine, add the tomato puree and cook for another two to three minutes until tender. Sprinkle in the kitchen herbs.

Arrange the risotto on preheated plates, spread the pecoroni vegetables evenly over the long-grain rice, sprinkle with cheese and bring to the table.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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