- 60 g of pine nuts €2.25
- 1 Genovese pesto recipe €5.98
- 400 g of rice canaroli or arboreo (are two classes suitable for risotto) 1.07
- 1 glass of white wine €0.25
- 1 tablespoon olive oil extra virgin €0.05
- 100 g cheese grana padano grated €1.33
- 100 g cheese cream (type Philadelphia) €0.25
- 1 liter of vegetable broth or chicken €1.20
Total €9.38 sue divisive between the cinch servings salem sue, we each are €1.87. Who gives more for less?
1. heat the broth. It is essential to leave the risotto well the broth that we will add, is very hot. This will cause that the grain is not hard on the inside.
2. in a pan without oil we put rice leaving is toast slightly over high heat.
3. once the rice is toasted, add the pesto and mix well.
4. then add the white wine and let the alcohol evaporate.
5. at this point, and with the help of a ladle, begin to add the stock: two ladles each time. Move well to integrate well the broth in rice. We will not add more broth while you have added is not consumed almost in its entirety.
6. as we have mentioned must be moving constantly with wooden spoon to help the maducation and creaminess of the rice.
7. in a small skillet, Brown the pine nuts. We will put the pine nuts in a small frying pan but no fat. Thus the sprockets will win in aroma, texture and taste.
8. Once you have added all the stock, add the cream cheese. This will increase the creaminess of the rice and will accentuate the taste of pesto.
9. then add half the cheese grana padano grated and mix well until cheese is fully integrated. The other half of the cheese leave it to serve and put it on top of our rice.
10. finally serve with some pine nuts on top and grated parmigiano sprinkled. >
- Substituting your favorite dried fruit pine nuts: almonds, walnuts...
- Add a few of pecorino cheese for added flavor
- Try to do with manchego cheese