Risotto: the Piedmontese tradition and the inspiration of Chiara Caprettini
Rice and risotto are a classic of Piedmontese cuisine.
The cultivation of rice in Piedmont dates back to the late Renaissance. The Baraggia Biellese and the Vercelli area are renowned for their production of high-quality rice: this territory is characterised by clayey soils, rich in iron, and by the abundance of pure water coming from the Monte Rosa massif.
Rice is suitable for imaginative recipes and for all tastes.
Today we will learn how to cook pecorino and honey risotto with soft yolk and liquorice powder with Chiara Caprettini, writer and food blogger from Turin, passionate about ancient Nordic cultures and our Food Ambassador.
Chiara has thought of a sun for this dish: a brilliant risotto, with markedly Italian flavours but with an unexpected sweet and Greek touch. A rising sun and liquorice powder. A dish that tells us beauty, as good as the sun, indeed, as beautiful as the sun, perfect as a dish for the holidays!
Are you ready to start? Here are the ingredients and steps for the preparation of your risotto.
Ingredients for 2 people
- 180 gr. of Carnaroli rice
- 80 gr. of Pecorino Romano PDO
- 3 teaspoons of Greek pine honey
- 1/2 glass of white wine
- 1 small white onion
- 2 eggs
- 2 teaspoons of liquorice powder
- extra virgin olive oil
- salt and pepper
- vegetable broth
- petals of edible flowers to decorate
Preparation of risotto
- In a pan, season the finely chopped onion in a tablespoon of extra virgin olive oil, salt, pepper and two teaspoons of honey. Add the rice and toast it for a minute. Add the white wine, add the broth and proceed with the normal cooking of the risotto (about 16-18 minutes).
- Two minutes before removing the risotto from the heat, add the grated pecorino cheese, a pinch of pepper, a teaspoon of honey and mix thoroughly.
- Meanwhile, cook the eggs in boiling water for two and a half minutes. Let it cool under warm water. Peel them taking care not to break the yolk.
- Transfer the risotto into the dishes, break the yolk thoroughly over each plate and finish with a sprinkling of liquorice and some flower petal.
Enjoy your meal!
Did you like the recipe of pecorino and honey risotto by Chiara Caprettini?
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