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Basil Risotto Recipe of of 13-09-2015 [Updated on 30-09-2018]
Risotto with basil is a tasty, light and refined first course. The recipe is very simple and the result will certainly be appreciated by your guests. For me who has a weakness for basil, this risotto has already become one of my favorite dishes and before the summer is over I absolutely have to do it again to make it taste for my mom who missed the taste;) Girls, the heaviness that I felt on myself a couple of days ago is gradually disappearing, I spent 2 wonderful days with my friends and my family and I feel regenerated, this September is finally taking a good turn;) I leave you to my basil risotto and I wish you a sweet Sunday. A little kiss
Method
How to make basil risotto
Chop the basil with 50 ml of oil, the Parmesan, salt and pepper.
Once you have a homogeneous compound, set aside.
Chop the onion and soften it gently in a saucepan with a drizzle of oil.
Add the rice and, stirring, toast it for a few minutes, wet it with the wine and let it evaporate over high heat.
Cover the rice flush with the hot broth and continue cooking for about 15 minutes, pouring more broth as it is absorbed.
Add the pesto and mix quickly to incorporate them well into the risotto. Then remove it from the heat and let it rest for a few seconds.
Toast the pine nuts in a pan.
Serve the basil risotto with the toasted pine nuts and decorate the dish with the basil leaves.
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