Pesto risotto and ricotta

Step 1/6

• 30 g pine nuts (toasted, for shaking)
• 120 ml olive oil (for shaking)
• 2 clove garlic (for shaking)
• 2⅔ tsp salt (for shaking)
• 120 g Parmesan cheese
• 50 g basil (for shaking)

Using the pestle and mortar, mix all the pesto sauce ingredients until smooth (3-5 min). Taste and adjust the seasoning, then set aside for later.

Step 2/6

• 2 bulb pearl onion
• 120 ml olive oil

Add the oil to the saucepan over medium heat. When the oil is hot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.

Step 3/6

• 200 g rice

Add the rice and stir. Cook to slightly toast the rice for approximately 2 minutes.

Step 4/6

• 200 ml dry white wine

Pour the wine over the rice, cook and stir until most of the wine is absorbed by the rice, and the alcohol evaporated

Step 5/6

• 800 ml chicken stock

Add 280g of the hot chickem stock and cook until the liquid it’s almost absorbed.

Step 6/6

• 160 g Parmesan cheese (for serving)
• 160 g butter

Stir in the pesto sauce and check/taste the rice. If needed, add more stock to cook the rice until almost done. When the rice is almost cooked through, turn off the heat, add the grated parmesan and butter and stir to combine. You will end with a wonderfull creamy risotto. Taste and season with salt and freshly ground pepper to your taste.

Enjoy your meal!