Ingredient
What is Pecorino Romano?
Pronounced /peh-koh-REE-noh roh-MAH-noh/
Definition
Pecorino Romano is a hard, salty sheep's-milk cheese with DOP status, a classic in Roman pasta dishes.
Its sharp, salty bite is why recipes using it often need less added salt.
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Quick answer
How do you make risotto creamy without it turning gluey?
Use carnaroli or arborio rice, toast it in butter, then add HOT stock one ladle at a time, stirring often, for 16 to 18 minutes. Finish off the heat with cold butter and parmesan (the mantecatura). Gluey risotto comes from cold stock, too much stirring, or overcooking past al dente.