Risotto with light pesto
(serves 4)

2 generous cups (400 gr.) Carnaroli rice
4 ½ cups of broth
4 tablespoons (60 gr.) unsalted butter
1 onion
6 ounces (170 gr.) Pesto
2 tablespoons olive oil
Reggiano Parmesan cheese
a few leaves of basil for decoration
For the baskets
½ cup (120 gr). Grated Reggiano parmesan cheese (aged 22 months)
For the tomato concassé
7 ounces (200 gr.) Cherry tomatoes

Prepare baskets.
Take a frying pan with a diameter of about 4 – 4.7 inches (10 or 12 cm.), heat on the stove and when hot, sprinkle the surface with a layer of Parmesan cheese. Once melted, remove from the bottom of the pan with a scoop and place this cheese layer on a bowl turned upside down to create a basket-formed structure and let cool. Prepare the pesto (or use already prepared pesto). For the ‘Concassé’, wash and dry the cherry tomatoes, cut into 4 pieces, remove seeds and their water and let drain in a colander. For the rice, melt 3 low tablespoons (40 gr). butter in a saucepan, add oil, add the finely chopped onion and let it cook. Then add the rice and toast it and slowly add the broth, one ladle at a time, stirring constantly with a wooden spoon. Do this until the rice is entirely cooked. Stir the rice whilst adding the pesto, the remaining butter and parmesan cheese. Serve the rice in the basket of Parmesan cheese, and the tomatoes apart, adding a drizzle of olive oil and some basil leaves.

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