Serving: 4 people
- 1 bag RISOTTO MIX CACIO E PEPE WITH PECORINO CHEESE
- 2 tbsp of SPANISH ARBEQUINA EXTRA VIRGIN OLIVE OIL
- 1 L of CHICKEN BROTH
- 1/2 cup grated Parmesan (to make Parmesan crisps)
- PINK SALT
- 3 tbsp butter
Pour risotto mix in a large frying pan with the olive oil and stir until brown.
Add half a glass of chicken broth and let evaporate. Gradually add another 700ml and stir until fully absorbed.
Add salt to taste and butter and stir well
PARMESAN CRISPS PREPARATION:
Preheat the oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool and place it on top of the risotto.
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