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In the kitchen

Risotto with red peppercorns


Ingredients for 6 people:

6 punches of rice
broth
1 tablespoon pink peppercorns
half an onion
dry white wine
Salt
2 tablespoons of chives
grated Parmesan

 

Sauté in a panpan with a little oil the onion and a tablespoon of crushed pink peppercorns with the meat Pounder. Then add the rice and sauté for about ten seconds so that all the kernels buildup well with oil.

Pour a bit of dry white wine, let it evaporate and then pour the boiling broth all at once: a ladle per person plus two to the pot. Cook for 15 minutes without ever turning (if ever shake the Pan every now and then) and when cooked, remove the Pan from heat, add abundant grain, a knob of butter and stir for a few minutes out of the fire.

Add later when mixing the finely chopped chives. Serve with plenty of parmesan and sprinkle with more pepper.