Risotto aglio, olio e peperoncino
grated parmesan cheese
1. Heat oil in a large pan and add parsley and peppers to it after a minute. Then after a couple of minutes, add garlic, tossing it to make sure it doesn’t burn. Turn off the heat a minute later, add the risotto to the pan, and toss it for two more minutes.
2. Once the rice is toasted, add the ladles of broth gradually, making them absorb slowly until the risotto is cooked. Add a spoonful of chillies and then stir in the grated parmesan to taste. Serve it with crispy garlic bread.