Acquerello Risotto Recipe
Strawberry 'soffrito,' watercress, Kampot pepper
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Ingredients
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Rice and Base
Soffrito
Garnish
Method
Preparation
- 1
- 2
Cook the Risotto
In a separate pot, bring the vegetable broth to a gentle simmer. In a large skillet, add a bit of olive oil and toast the Acquerello rice for about 2 minutes. Pour in the white wine, stirring until absorbed.
- 3
Combine and Finish
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the prepared soffrito and grated Parmesan cheese. Adjust seasoning with salt if needed.
Serving
- 4
Garnish and Serve
Plate the risotto and top with fresh watercress and a sprinkle of Kampot pepper. Serve immediately.
