Recipe By : Country Cooking Spring/Summer 1995, pg. 51
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side Dishes
Pesto Tried
Amount Measure Ingredient -- Preparation Method
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Pesto Sauce:
1/2 Cup Fresh Basil Leaves -- packed
1/4 Cup Parmigiano-Reggiano -- grated
1/4 Cup Parsley Sprigs
2 Tablespoons Pine nuts -- or chopped walnuts
1 Clove Garlic
1/2 Cup Olive Oil
Risotto:
4 Cups Chicken Broth -- homemade, or canned
-- low-sodium
1 Cup Dry White Wine
2 Tablespoons Olive Oil
1 1/2 Cups Arborio Rice
2 Cloves Garlic -- finely chopped
1/4 To 1/2 Teaspoon Salt -- optional
Fresh Basil Sprig -- optional
Prepare Pesto: In food processor fitted with chopping blade, process basil
leaves, cheese, parsely sprigs, pine nuts or chopped walnuts and garlic,
until smooth paste forms. Gradually add olive oil and process until well
blended. Set aside.
In 2-quart saucepan, heat broth and wine just to boiling. Remove from heat.
In large skillet, heat oil over medium heat. Add rice and garlic; saute,
stirring constantly, 3 minutes or until rice just starts to brown. Add 1/2
cup of the hot broth mixture; cook, stirring constantly, until all the liquid
has been absorbed. Continue to cook, stirring constantly and adding broth
mixture, 1/2 cup at a time, until all liquid has been absorbed and rice is
creamy but slightly al dente--about 20 to 25 minutes. If desired, add salt
to taste. Pour rissotto into serving dish. Spoon pesto onto risotto in a
spiral pattern; top with basil sprig and serve immediately. (It will become
sticky if allowed to stand before serving.)
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NOTES : From RobieLynn. Very tasty.
It took slightly longer for the rice to get tender when I did it.
