Name: Risotto with Pesto
Ingredients: 1c Carnaroli Rice, Acquerello Rice or Arborio Rice (I prefer the Carnaroli or Acquerello); 6 c. Chicken stock; 1 yellow onion brunoise; 1/4 c dry white wine; 2 T butter; 3 T Cold butter dice; 2 T Mascarpone; 1/2 c. Parmesan microplaned; 1/2 c pine nuts; 1 c. parmesan microplaned; 2 garlic cloves finely grated; 3 bunches basil leaf (about 5 cups); 1/2 c. olive oil; 1 t. kosher salt

1c Carnaroli Rice, Acquerello Rice or Arborio Rice (I prefer the Carnaroli or Acquerello)

Risotto

Heat a large heavy bottomed pan and melt 2 T. butter. Also heat chicken stock in pot next to the pan.

Saute onion making sure not to brown. Once they are translucent, add rice.

Toast the rice, making sure they become well-coated with butter and onions and heated through, again with no color.

Add white wine and let it reduce and evaporate, continuing to stir till all the wine has disappeared.

Now start by adding 1 ladle at a time of the stock, stirring until the stock is almost absorbed by the rice (the idea is to keep the consistency runny at all times). Then add the next ladle.

Start testing the rice about 15 min in. Once the rice is almost finished (al dente) remove from heat.

Return to risotto and add your cold butter, mascarpone and parmesan. Fold in ingredients, then serve in shallow bowl.

Place a dollop of pesto in center of risotto and serve.

Pesto

Place all ingredients into blender and blend until smooth.

Chef Alex steps up his kitchen game with fried calamari and saffron aioli, creamy Risotto with the easiest pesto, and then cools it all down with a creamy and cool Strawberry Granita.