RISOTTO CON CURCUMA E PEPERONCINO

Here's a delicious and quick recipe to prepare a turmeric risotto with a spicy touch thanks to Chilisecret Peperita, a blend of chili powder, turmeric, and pepper that adds a unique and vibrant flavor to the dish.

Ingredients:

• 45 ml extra virgin olive oil
• Half an onion
• 350 g Carnaroli rice
• 1 small glass of white wine
• 1 liter vegetable broth
• A pinch of salt
• 2 tablespoons of Parmigiano Reggiano DOP (heaped)
• 1 teaspoon of Chili secret
• 30 g butter

Instructions:

1. Start by preparing the vegetable broth. You can boil water with celery, carrots, onion, and a few cherry tomatoes, or dissolve 2 vegetable stock cubes in about 1.2 liters of water. If you're short on time, you can opt for the second choice.
2. Finely chop the onion and sauté it in extra virgin olive oil in a large saucepan. Add the rice and lightly toast it for about three minutes, then deglaze with white wine.
3. Continue cooking the rice by gradually adding three ladles of hot vegetable broth. Add more broth as the rice absorbs the liquid and continue this process until the rice is fully cooked, about 18-20 minutes. Remember to add broth one ladle at a time.
4. When the rice is ready, taste it and adjust the seasoning if necessary. Then add two heaped tablespoons of grated cheese (Parmigiano or Grana) and mix well.
5. Add the Chili secret and butter to the risotto. Stir thoroughly until the butter is completely melted and all the ingredients are well combined.
6. Once the risotto is ready, serve it hot and enjoy the explosion of flavors from the turmeric, fresh chili, and cheese.