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