- 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
- 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.
- Make pesto.
- 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.
- Place all ingredients into blender and blend until smooth.