Risotto al pesto
The risotto al pesto is one of those dishes very simple and that they know a bit of cuddle, a bit like the one in the sauce... Also in this case, as always happens to me with the recipes pretty easy and basic, I wondered whether to publish this post... But once again I said that after all who is really a novice might not know where to start, so here I present you this recipe.
To relieve a bit of the flavor of the pesto and make everything more creamy, I added a little bit of stracchino cheese, but you can omit it or replace it with ricotta, robiola or philadelphia, if you prefer.
First, prepare the pesto: wash the basil leaves and not dried out.
Then, put all the ingredients in a blender and blend.
Sauté the onion in a pan with a little oil.
Add the rice and toast briefly.
Put in a pan a little olive oil, and onion, and let "toast" the rice on high flame.
Start the actual cooking, add the hot stock 1-2 ladles at a time, a man hand that is absorbed.
towards half-cooked (the time will depend on the rice you choose), add the pesto.
Once cooked, stir in the cheese and season with salt.
The risotto with pesto is ready, you just need to serve, decorate with a little fresh basil and serve!