Risotto Oro Rosso with Peperoni Cruschi & Cotechino Kit
Risotto Oro Rosso with Peperoni Cruschi and Cotechino Kit
Risotto Oro Rosso with Peperoni Cruschi and Cotechino Kit comes with everything you need to make a top-class Italian gourmet meal and enjoy a unique dining experience.
The kit includes:
– 100gr Oro Rosso Sweet Pepper Powder di Sinese IGP
– 20 gr Peperone Crusco di Senise IGP
– 2.2lb Vialone Nano Risotto Melotti
– 1.1lb Levoni Cotechino
Ingredients for 4 people
1 1/2 cups of Vialone Nano rice
1/4 package of Cotechino Beretta sausage
1 red onion (ideally from Tropea)
3 teaspoons of Oro Rosso Sweet Pepper Powder di Sinese IGP
3 cups of meat broth (or vegetable broth alternatively)
1/2 cup of white wine
3 1/2 tablespoons of butter
1 jar of Peperone Crusco di Senise IGP (Sun Dried Sweet Pepper)
Salt and pepper to taste
Caciocavallo cheese (Optional and available here through Alma Gourmet)
Preparation
For an excellent risotto with cruschi peppers and sausage, start by peeling and chopping the onion. Melt the butter in a saucepan and fry the onion over low heat. Add the rice and toast it by mixing it, then pour in the white wine and let it evaporate completely so that the rice absorbs all the aroma.
Add a few ladles of boiling broth and simmer for 20-25 minutes, stirring occasionally and adding more broth as it is absorbed.
In the meantime, chop the sausage and add it to the risotto together with the dried pepper powder just before cooking ends, turn off the heat and season with the grated Caciocavallo cheese (Optional)
Season with salt and pepper and stir vigorously to incorporate air to create a perfect creamy mixture. Break apart and stir in pieces Peperone Crusco di Senise IGP. Serve and garnish with Peperone Crusco di Senise IGP and pinches of Oro Rosso Sweet Pepper Powder di Sinese IGP
