Imad Afram's gourmet risotto.
-
Preparation 10 min
Cooking time 20 min
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Portions
2 people
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Difficulty
Easy
Ingredients All ingredients
- For the pesto
- 40 grams parmesan cheese
- 20 grams pine nuts
- 1 garlic clove
- 40 basil leaves
- 120 grams extra-virgin olive oil
- A pinch of salt.
- For the rice
- 1 Spanish onion, finely chopped
- 200 grams arborio rice
- A bit of white wine or vinegar
- Chicken or vegetable broth
- 40 grams parmesan cheese
- 60 grams butter, cubed
- For the garnish
- Crispy capers
- Olive oil
- Black pepper
- Espelette pepper.
Preparation Pesto risotto
For the pesto
- In a mortar, crush the pine nuts and garlic clove with half the olive oil using a pestle.
- Add the basil leaves, the rest of the olive oil and the parmesan, and crush everything together.
For the rice
- In a pan, sauté the onion in olive oil.
- Add the rice and cook for a few minutes.
- Add some wine and reduce.
- Add chicken or vegetable broth to the rice several times, as needed.
- Add the parmesan and the butter cubes, and mix.
- Add one or two spoonfuls of the previously prepared pesto and mix.
- Sauté the capers in olive oil.
- Serve the rice and garnish with the capers, a drizzle of olive oil, black pepper and Espelette pepper.
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Pesto risotto
-
Preparation 10 min
Cooking time 20 min
-
Portions
2 people
-
Difficulty
Easy
Ingredients All ingredients
- For the pesto
- 40 grams parmesan cheese
- 20 grams pine nuts
- 1 garlic clove
- 40 basil leaves
- 120 grams extra-virgin olive oil
- A pinch of salt.
- For the rice
- 1 Spanish onion, finely chopped
- 200 grams arborio rice
- A bit of white wine or vinegar
- Chicken or vegetable broth
- 40 grams parmesan cheese
- 60 grams butter, cubed
- For the garnish
- Crispy capers
- Olive oil
- Black pepper
- Espelette pepper.
