Risotto! Risotto! by Valentina Harris

Author:Valentina Harris
Language: eng
Format: epub
ISBN: 9781472933218
Publisher: Bloomsbury Publishing
Published: 2016-11-19T05:00:00+00:00

Risotto al Pesto

Pesto Risotto

I like to make this risotto especially creamy and then for contrast I finish it off with finely chopped basil and a few toasted pine nuts. It’s a great summer risotto recipe. Below is my own recipe for pesto.

SERVES 4

4 tablespoons extra virgin olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

300g risotto rice

about 1.2 litres chicken stock or vegetable stock, kept at a low simmer throughout

about 3 tablespoons good-quality store-bought pesto (for home-made pesto, see below)

2 tablespoons mascarpone

4 tablespoons freshly grated Parmesan cheese

sea salt and freshly milled black pepper

To serve

a handful of basil leaves, ripped into small shreds

a small handful of pine nuts, lightly toasted

Valentina’s Pesto (Makes a small jar)

2–4 large handfuls of basil leaves

a large pinch of rock salt

2–3 garlic cloves (or more if preferred), cut in half

a generous handful of pine nuts

2–6 tablespoons freshly grated Parmesan or pecorino cheese

about ½ wineglass best-quality olive oil

sea salt and freshly milled black pepper

Heat the oil in a deep, heavy-bottomed pan and fry the onion and garlic gently until the onion is soft. Add the rice, raise the heat and stir the rice until it is well toasted.

Add the first two ladlefuls of stock and stir until the rice has absorbed the liquid. Add more stock, stir again and repeat the process. Continue in this way, each time waiting until the rice has absorbed the liquid before adding more, until the risotto is creamy and the rice is tender but still firm in the middle of the grain.

Stir in the pesto and heat through, then add seasoning to taste. Remove from the heat, add the mascarpone and Parmesan and stir well. Cover the pan and leave the risotto to rest for 2–3 minutes. Stir once more, then transfer to a warmed platter. Sprinkle with the basil and pine nuts and serve at once.

For Valentina’s Pesto

Carefully wash and dry the basil leaves without bruising them. Put them in a mortar with the rock salt and garlic, and pound with the pestle to reduce to a smooth green purée.

Add the pine nuts and cheese, and pound and blend these into the basil purée. Drizzle in the oil a little at a time, pounding and blending, until you have a smooth, creamy texture. Remember to taste as you go along and adjust the quantities of the ingredients according to your preference. Season with salt and pepper.

You can also make the pesto in a food processor. Add the ingredients in the same order, blitzing to blend.

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