Risotto with two types of cheese

Name: risotto with two types of cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 onion finely chopped; 250 g risotto rice; 150 ml dry white wine; 500 ml chicken bouillon from tablet; 200 g sugar snaps; 100 g pecorino (cheese) piece; 100 g ricotta container of 250 g; 1 bag fresh basil (15 g) leaflets coarsely torn

A tasty Italian recipe. The main course contains the following ingredients: poultry, olive oil, onion (finely chopped), risotto rice, dry white wine, chicken broth (from tablet), sugar snaps, pecorino (cheese) (piece), ricotta (bowl of 250 g) and fresh basil ( (15 g) leaflets coarsely torn).

Ingredients

Directions

Heat the olive oil in a thick-bottomed pan and glaze the onion.
Stir in the rice and fry it until the grains shine.
Pour in the wine and let it simmer until the wine is absorbed.
Add a good dash of broth and let the rice simmer over low heat in 20 minutes.
Stir regularly and add a dash of stock.
The risotto is good if the rice is smooth and moist, but still has a bite.
Boil the sugar snaps in plenty of water with salt in 4-6 minutes.
Peel 4-8 slices of the pecorino and break them into pieces.
Grate the rest of the pecorino.
Stir in the ricotta and the grated pecorino in the risotto, while it is still on low heat, until the cheese has melted.
Season with (freshly ground) pepper.
Spoon the risotto into four warm deep plates and divide the sugar snaps and the pieces of pecorino over it.
Garnish with the basil.
Serve immediately..