Risotto with Rosso Imperiale

Ingredients:

• 320 g Carnaroli rice
• 150 g Rosso Imperiale
• Vegetable broth
• Extra virgin olive oil

Preparation:

In a saucepan, add 2 tbsp of extra virgin olive oil and add the rice, toasting it and stirring for about 2 minutes. Then add a ladleful of hot vegetable broth, according to our basic recipe: cook the risotto as usual, adding a ladleful of hot broth as the previous one has been absorbed. Towards the end of cooking, remove the rind from the Rosso Imperiale and cut it into slices. Once cooked, off the heat, add the cheese and stir. Let it rest for a couple of minutes and serve.