Risotto with pecorino and puntarelle

Name: Risotto with pecorino and puntarelle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Rice 1.67 cups; Pecorino Romano PDO cheese 7 oz; Butter 4 tbsp; Extra virgin olive oil to taste; Black pepper to taste; Puntarelle (chicory) already cleaned 5.3 oz; Extra virgin olive oil to taste; Salt to taste

it es br fr de

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4

PRESENTATION

Okay, so here's the deal: if you want to really dive into the rich flavors of central Italy, you’ve got to try this risotto with pecorino and puntarelle. It’s not just the creamy risotto that you love but the unexpected twist of Roman ingredients. For real, this is not your typical northern risotto. It’s got that bold Roman flair with pecorino romano cheese and crisp puntarelle. And the cheese? It's got this sharp, salty kick that, I gotta say, pairs perfectly with the slightly bitter taste of puntarelle—a chicory that’s big in Lazio, especially in winter.

This dish gives you comfort with a punch, like only authentic Italian cuisine can. Some people think risotto's tricky, but really, this recipe keeps it simple. Pretty simple. Let those classic ingredients shine. Perfect when you need something rich and homey without a ton of hassle. In Rome, when it's chilly, families gather around dishes like this risotto with puntarelle. It's more than just rice. It's a fusion of regional traditions, bringing together northern Italy's creamy texture with bold Roman flavors of pecorino romano and puntarelle.

And you know what? It’s a combo that gives you something special: tender rice, bold cheese, and greens with just enough bite to wake up your taste buds. Unlike other Italian risotto recipes, this one's got a great blend of cheese and greens. Northern versions might have asparagus or artichokes, but in Lazio, puntarelle steals the show in winter. Whether you’re new to traditional Italian dishes or just looking for a new fave for winter, this easy risotto recipe checks all the boxes—comfort, flavor, Roman flair. So, if you're in the mood for something comforting yet different, this risotto’s sure to hit the spot. For sure.

INGREDIENTS

For the risotto: Rice 1.67 cups (320 g); Pecorino Romano PDO cheese 7 oz (200 g); Butter 4 tbsp (60 g); Extra virgin olive oil to taste; Black pepper to taste

For the chicory: Puntarelle (chicory) 5.3 oz (150 g) - already cleaned; Extra virgin olive oil to taste; Salt to taste

Preparation

How to prepare Risotto with pecorino and puntarelle

To prepare the risotto with pecorino and chicory, first clean the chicory by detaching the shoots from the hard central part 1. Blanch them in boiling salted water for a few seconds 2, then drain them and immerse them in icy water or ice water 3.

Cut them into diamonds about 5 mm thick 4. In a pan, heat a drizzle of oil, add the chicory 5, and sauté for a few minutes 6.

In a pot, pour a drizzle of oil, add the rice 7, and toast it for a few minutes, stirring occasionally. Wet with hot water 8 and bring to cook, adding a ladle more if necessary and stirring. Once cooked, turn off the heat and add the butter 9.

Add the grated pecorino 10, plenty of pepper 11, and the chicory 12. Set aside some for the final decoration. Blend well.

Plate 13 and finish with some chicory 14 and a final sprinkle of pepper. Your risotto with pecorino and chicory is ready to be enjoyed 15!

Storage

It would be best to consume the risotto with pecorino and chicory immediately, but if there are leftovers, you can store it in the refrigerator in an airtight container for 1-2 days. To serve it again, heat it gently, adding a bit of hot broth or water to regain creaminess.

Advice

For an even bolder taste, you can replace the pecorino with sweet or spicy gorgonzola. For a more substantial version, you can add some cubes of smoked pancetta or sautéed guanciale.

For the translation of some texts, artificial intelligence tools may have been used.