Pink Peppercorn Risotto

Pink Peppercorn Risotto

On one of my visits to Florence I had a pink peppercorn risotto for lunch. It was beautiful! Subtle and delicate flavours perfectly suited to the warm and dappled February sunshine and chardonnay we were drinking. I have tried to recreate something similar, although it will never be the same without the same views and good company!

Pink Peppercorn Risotto

  1. Slowly fry some finely diced onion, celery and a little crushed garlic in a mix of olive oil and butter.
  2. When it turns soft and translucent add some pink peppercorns and cook for another minute then add risotto rice.
  3. When all the moisture has evaporated add a good splash of vermouth (my preferred option) or white wine.
  4. Have some prepared vegetable stock ready (Check any stock cube you use is gluten free).
  5. Slowly add the stock a ladle at a time stirring constantly each time until the moister is absorbed.
  6. When the rice is al dente switch off the heat, salt and pepper to taste and add a good handful of grated parmesan cheese.
  7. Leave to stand with the lid on for a couple of minutes and serve with a good chardonnay and a green salad.

 

 

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