Risotto with Pecorino cheese

1. 

raisins 1 oz (30 g) • rum 3.25 tbsp (50 ml)

Pour a handful of raisins with rum.

2. 

onion 7 oz (200 g) • celery 7 oz (200 g) • olive oil 2 tbsp • milled rice 8.75 oz (250 g) • apple cider vinegar 2.75 tbsp (40 ml)

Apple cider vinegar 40ml. Finely chop a medium sized onion and fry it with copped celery in a olive oil until soft. Add a cup of rice, vinegar and fry for about two min.

3. 

water 1.05 quart (1000 ml) • vegetable bouillon 0.75 oz (20 g) • peas 3.5 oz (100 g)

Add two cups of water and two cubes of vegetable bouillon ( ideall, use a broth instead of bouillon). When water begins to boil, i tis time to add the peas (you can use frozen). Add water if necessary and cook until rice is cooked.

4. 

Pecorino cheese 2.5 oz (70 g) • unsalted butter 1.75 oz (50 g)

Finally, add a butter, grated Pecorino cheese and raisins. Stir and heat.