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Aglio, olio e pepperoncino risotto served with crispy fior di latte
Serves: 2
Ingredients
- 2 cups Arborio rice
- 2 tbsp olive oil (Borges)
- 2 cloves garlic, peeled and finely chopped
- Dry pepperoncino to taste
- 6 cups good vegetable stock
- 2 tbsp chopped parsley
- 4 tbsp grated parmesan cheese
- 10 mozzarella fior di latte cigliegine
- Flour for dusting
- 2 beaten eggs
- Polenta
- 2 tomatoes, peeled and chopped
- Extra virgin olive oil
Method
Pat dry the mozzarella balls onto kitchen paper, roll in flour, dip in egg and coat with the polenta, repeat this process and set aside in a fridge. To make the risotto, sweat the garlic in a couple of spoons oil and add the rice to toast. Gradually start pouring in the stock mixing and allowing evaporation before adding more liquid. Carry on with this process until all liquid is absorbed, rice is soft and creamy. Remove from heat beat in the cheese, parsley and chilli, (at this stage some raw finely chopped garlic can be stirred in order to enrich the flavour). Cook the mozzarella balls in hot fat until crispy and golden. Spoon the rice onto serving plates, decorate with the chopped tomatoes and the mozzarella balls.
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