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Risotto with Pesto

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

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.