Risotto with pecorino, onions and honey, an original and flavorful first course perfect for any occasion. Do you love Pecorino Toscano and can’t resist its delightful aroma? Try this risotto then, which pairs the intense taste of pecorino with the flavor of white onions, all served with a drizzle of honey that perfectly complements the pecorino’s saltiness!! Ready? Let’s go to the kitchen, our risotto is waiting for us, but before rushing to the stove I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make risotto with pecorino, onions and honey
- 1 1/2 cups Carnaroli rice
- 4 1/4 cups beef stock (or vegetable)
- 14 oz white onions (about 3 medium)
- 3 1/2 tbsp butter
- to taste salt
- 3 tbsp white wine
- 3 oz Pecorino Toscano
- 1 1/2 oz grated Parmesan (or Grana)
- 1 3/4 tbsp butter (for creaming)
- to taste chestnut honey
Tools
- Pot
- Blender
Steps to make risotto with onions, pecorino and honey
Peel and chop the onions, put them in a pot with the butter and a pinch of salt and let them soften over low heat, stirring often. Once the onions are cooked, transfer them to the blender cup with a little water and blend until you get a smooth cream.
Add the rice to the hot pan and toast it, stirring often, until you can smell it. Pour in the wine, let it evaporate, then start adding the hot stock little by little. Halfway through cooking add 2/3 of the onion cream and mix. Cook, stirring often, bringing the rice to al dente.
Finish by adding off the heat the remaining onion cream, the butter and the grated cheese, cream the risotto and plate immediately, drizzling with a little chestnut honey.
To decorate your plate make cheese crisps. Place a sheet of parchment paper on a plate, sprinkle a handful of both grated cheeses on it and microwave for 40 seconds, then remove and if the cheese has browned, let it cool, otherwise continue for a few more seconds. The cooled crisp can be broken and used to garnish the dish.
I recommend preparing only the amount of risotto you intend to consume; I do not recommend preparing it in advance.
If you have leftovers you can store them in the fridge and consume within 24 hours after reheating, but it will never be as good as just made.
