PESTO RISOTTO

Sorry, I know I used the same picture 3 times. But, here is the recipe for the pesto risotto. This was also streamed on Twitch on 8/24/22. Risotto takes time and love, do not rush it! Trust me, no one likes it when you rush things.

Pesto Risotto

Ingredients:

1/2 cups of Arborio Rice

1 teaspoon of Unsalted Butter

3/4 teaspoon Extra Virgin Olive Oil

1/2 of a small Shallot (small dice or minced)

2 Cloves of Garlic (minced)

1 1/4 cup of Chicken Stock (divided)

1/2 cup of Dry White Wine

1/4 cup of Freshly Grated Parmesan

1/4ish cup of the Basic Pesto (add more if you want)

Method of Preparation:

REMEMBER, DO NOT RUSH THIS!

1. Add the chicken stock to a pot and heat it up until it is simmering. (This is important!)

2. In a different pot, sweat the shallot and the garlic in butter and olive oil on low to medium heat for around 3 minutes. (Sweating means a semi low heat. You do not want to caramelize it.)

3. Add the rice to the shallot and garlic and toast it a bit. Around 4 to 5 minutes. don't forget to stir it all together constantly. (This will help develop flavor and helps the rice release the starch.)

4. Once you are ready, start adding in the chicken stock a ladle at a time. Do not add more until the stock is absorbed into the rice. Once absorbed, add in another ladle of chicken stock. Continue to stir and this process.

5. Before you finish adding in you last couple ladles of chicken stock, add in the white wine. Let is absorb like the stock. Continue to stir.

6. Cook until it is tender. No one like crunchy rice, either! Continue to stir.

7. Add in the pesto, parmesan, salt, and pepper right at the end. Mix until combined.

8. Enjoy!

Did I mention you need to stir it and take your time? This dish takes love and attention if you want it to come out right. You can add this to the plate and top it with a protein or just eat it by itself! I served it with the chicken wrapped in prosciutto with sage.