Pesto Risotto

History & Background

The meeting of Liguria (Pesto Genovese DOP, codified mid-19th century) and the Po Valley (rice), this risotto belongs to the trattorias of the Apuane and Apennine valleys. The secret: pesto is never cooked, only added cold at the end of mantecatura.

Ingredients for 4

• 320g Carnaroli rice
• 100g pesto Genovese DOP (or homemade in a mortar)
• 1 shallot
• ½ glass Vermentino
• 1L vegetable broth
• 50g cold butter
• 30g Parmigiano
• Fresh basil leaves
• Toasted pine nuts
• Extra virgin olive oil
• Salt, pepper

Method

1. Sweat the shallot in oil (not butter — too fatty with pesto).
2. Toast the rice and deglaze with wine.
3. Add hot broth for 16 minutes without pesto.
4. Turn off the heat and manteca off heat with cold butter and Parmigiano.
5. Add the pesto ONLY at the very end, never during cooking (loses colour and aroma).
6. Stir gently to combine.
7. Garnish with fresh basil leaves and toasted pine nuts.
8. Finish with raw extra virgin olive oil.

Wine pairing

Vermentino di Bolgheri or Cinque Terre DOC: aromatic Ligurian–Tuscan whites.

Common mistakes

• Cooking the pesto: loses colour, aroma and flavour.
• Using supermarket pesto: often with sunflower oil and little basil.
• Overdoing the Parmigiano: pesto contains enough already.