Risotto con alloro, pecorino e prosecco, or risotto with bay leaves, pecorino cheese and prosecco is a fragrant and salty recipe.
4 tbsp olive oil
1 onion, peeled and finely chopped
320g arborio rice
1 litre hot beef stock
8 bay leaves
60g freshly grated pecorino cheese
½ glass of prosecco
freshly ground white pepper
In a heavy-bottomed saucepan, heat the olive oil and sauté the onion until softened. Add the rice and coat well until translucent. Add a ladleful of the hot stock and simmer. Add the bay leaves. Let the rice absorb the stock, and add further stock a ladleful at a time until the rice is creamy, but the grains are still firm in the centre. Remove the risotto from the heat and stir in the butter, pecorino and prosecco. Season with the white pepper. Cover and leave to rest for three minutes. Serve on hot plates.