risotto Today I propose a very delicate and refined. Without saffron, seasoned with a good broth and parmesan, chopped walnuts and pesto to garnish the surface. Born as an experiment I was very surprised by the delicate and unique flavor. The pesto flavor the dish as well makes it even more colorful and pleasing to the eye. I spent the dish under the hot grill for 2 minutes before serving and has created a tasty crust of Parmesan cheese and pesto! pesto if you do it is much more flavorful and fragrant, will soon publish the recipe of my pesto.
Ingredients 4:
400 g risotto rice (preferably wholemeal) 1 white onion
vegetable broth
extra virgin olive oil 100 grams of grated parmesan cheese
10 plus 4 whole kernels chopped walnuts to decorate the plate
5 -6 tablespoons of pesto alla Genovese
Chop the onion and fry in a pan with olive oil. Apart heated in a pot of vegetable broth. Add the fried rice and toast for a couple of minutes. Add some 'stock and finely chopped walnuts and cook wet from time to time with the broth and stirring risotto. Season with salt and pepper and add the grated Parmesan cheese except 4 tablespoons. Put the rice on plates and sprinkle the surface with the remaining cheese. Spread the pesto on the surface and decorations. Spend the dishes under the hot grill a couple of minutes and decorate with the walnuts. Serve the risotto immediately.
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