When “aglio e olio” is not a pasta dish, but a risotto! Peppe Guida creates a “tricolore” checkerboard to highlight the flavors, aromas, and textures of this revisited dish.
Photo by Rosaria Orrù
Ingredients
- 350 g Carnaroli rice
- Hot chili pepper
- 3-4 cloves of garlic
- Salt
- Extra virgin olive oil
- Sweet pepper flour or paprika (optional)
- Bottarga (optional)
- Parsley oil (optional)
Procedure
In a pan, brown the garlic, cut into thin slices, with the chili pepper and a drizzle of oil.
Add the rice and toast it.
Begin to cook the risotto with hot water or very light vegetable broth, if you have it.
Serve with a sprinkling of flour, a few drops of parsley oil, and grated bottarga if you like.
Note: the amount of chili pepper depends on its spiciness.
The official website of Peppe Guida
