With seven different peppers, the addition of cultured butter, and Amalfi lemon, it becomes an unparalleled "white rice" dish: all the secrets of Viviana Varese's masterful dish "La Rinascita."
LA RINASCITA
Risotto Cacio e Sette Pepi (seven peppers) from Around the World with Lemon
Ingredients for 4 people
For the seven pepper powder (quantities to taste)
- Pondicherry Pepper from India
- Jamaican Pimento
- Muntoc from Indonesia
- Sichuan from China
- Sarawak from Malaysia
- Timut from Nepal
- Pippali from Java
Method
Toast all the peppers together in a pan. Let cool, then blend.
For the risotto
- 240g Carnaroli Rice
- 40g Butter
- 30g Cultured Butter
- 220g Grated Parmigiano Reggiano Cheese
- One Amalfi Lemon
- Salt to taste
- Extra virgin olive oil
Method
Toast the rice with olive oil, then cook the rice with water for about 10 minutes. 4 minutes before the end of cooking, add the cheese, and 2 minutes later, the butter. Combine to obtain a creamy mixture. Find the right balance between fat and water and salt to taste. Plate the 7 pepper powder under the rice and complete with grated lemon.
