Cheese, Egg, and Cream Based Recipes - Riso Pecorino Romano

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 6 basil leaves, finely chopped

• 75 ml/5 tbsp grated Pecorino cheese

• 30 ml/2 tbsp olive oil

• Salt and freshly ground black pepper

• 3 tomatoes, cut in wedges

• Parsley sprigs

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Method:

1. Cook the rice in plenty of boiling salted water for 18 minutes. Drain well and return to the saucepan.

2. Stir in the basil, cheese and oil. Season to taste. Press into a large mould (mold).

3. Immediately turn out on to a hot serving plate, garnish with the tomatoes and parsley and serve straight away.