Risotto con piselli e pesto (Pea and Pesto Risotto)
Published 21/08/2010 | 05:00
I had this in the lovely Agriturismo Arabesque in Sicily and it came highly recommended by my host for the evening, Francesco Cucuru. The chef was delighted to share his tip with me, which was simply stirring a fresh pesto into the risotto at the end. Yum! Serves four to six.
You will need
1 tbsp extra virgin olive oil
1 onion, finely chopped
1 garlic clove, chopped
400g Arborio rice
150ml white wine
1.5 litres chicken stock, heated to simmering
200g frozen peas, defrosted
25g freshly grated Parmesan
2 tbsps pesto (preferably homemade)
1 Heat the olive oil and the knob of butter in a large, heavy-based saucepan. When the butter is foaming, add the onion and cook for five minutes, until it's beginning to soften.
2 Add the garlic and rice and cook for a few minutes more, until the rice is shiny and opaque. Add the wine and simmer for one minute, stirring constantly. Reduce the heat and add the hot stock a ladleful at a time, stirring constantly until each ladleful is absorbed. Add the peas with the last ladle of stock. The rice should be creamy but still firm to the bite.
3 Remove from the heat and stir in the Parmesan and pesto. Season well. Drizzle with olive oil and serve immediately.