Pecorino and Pepper Risotto

Using a heavy bottomed large saucepan, melt the 3 tablespoons of butter and stir in the onion.  Cook at medium heat until the onion is soft then add the rice and stir until the rice is well coated.  Turn up the heat to high and add the wine – it should sizzle and disappear quickly as you stir.  As you stir – for the next 15 to 18 minutes – add/pour in broth as needed.  I find that you don’t have to stir for the entire time, but you definitely need to keep a close eye on it – it can’t get dry or it will stick.  I also find that I use up the whole box of broth and that the consistency is slightly soupy when the rice is cooked.

Once you’ve decided that the rice is cooked and that no more broth is needed, turn off the heat and gradually stir in the cheese.  I say gradually because you may find that you don’t need the full 2 cups and if you add too much, it will get very glue-like.  Stir in the black pepper to taste and lastly stir in the last 2 tablespoons of butter to ‘finish’ it.

Serve immediately – traditionally risotto is served in bowls so it should still have some movement.

We usually have this with a good steak or barbecued salmon and a bunch of vegetables, but it would be outstanding with almost anything.  Enjoy!