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- 1 onion, finely chopped
- 1 garlic clove, peeled and finely chopped
- 4 T. Tenuta di Capezzana extra virgin olive oil
- 1 lb. Principato di Lucedio Carnaroli rice
- 2 pints chicken or vegetable stock, kept simmering
- 3 T. Rustichella d'Abruzzo Pesto Sauce
- Ittica d'Or fine sea salt
- Freshly cracked black pepper
- 2 T. Mascarpone cheese
- 4 T. freshly grated Parmigiano-Reggiano
- Handful of fresh basil leaves, roughly chopped
- Handful of pinenuts, lightly toasted
Over medium heat, sauté the onion and garlic gently in the olive oil, until the onion is soft. Then add the rice and stir until well toasted. Add the first ladleful of hot stock and stir until the rice has absorbed the liquid. Add more stock, a ladle at a time, for about 20-25 min. until the risotto is velvety. Stir in the pesto and heat through. Season to taste with salt and pepper, and then remove from heat. Stir in the cheeses. Cover and let rest for 2-3 min. Then stir once more and transfer to a warmed platter. Sprinkle with basil and pinenuts and serve at once.
Serves 4
Rosetta Clara Cavalli D'Olivola, owner Principato di Lucedio
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