Risotto With Fresh Basil Mint Pesto Food

EASY PESTO RISOTTO

Steps:

• Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
• In a large heavy saucepan, melt 2 tablespoons of butter on low.
• Add onion and cook until soft and translucent.
• Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
• Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.
• Begin adding the stock 1/2 cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite - taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.
• Remove the risotto from the heat when it is almost, but not quite done.
• Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.
• Add salt and pepper to taste.
• Enjoy this pesto risotto!

PESTO RISOTTO

Steps:

• Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
• Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
• Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
• Add in butter and stir until melted.
• Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

RISOTTO WITH PESTO AND PEAS

Steps:

• Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
• Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
• Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
• Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

PEA AND MINT RISOTTO

Steps:

• Bring the chicken broth to a bare simmer in a medium saucepan.
• Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
• Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
• Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
• Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

RISOTTO WITH FRESH BASIL-MINT PESTO

Steps:

• PESTO: In a food processor or blender, combine the basil leaves, mint, garlic and lemon zest. Blend until smooth. Add the salt and pine nuts, pulsing until nuts are chopped.
• With motor running, slowly drizzle the lemon juice and 2 tablespoons olive oil through the feed tube until you have a smooth puree.
• Season pesto to taste with pepper and set aside. Pesto can be prepared up to 4 hours in advance. For best results, do not freeze.
• RISOTTO: In a saucepan, heat the remaining olive oil over medium-high heat. Saute the shallots until soft, approximately 2 minutes. Next, add the arborio rice, cooking until grains are opaque and "glisten", about another 2 minutes. Be careful not to burn the rice, reducing heat if necessary!
• {{Slowly}} stir in 1 cup hot broth. Once broth is absorbed, add more broth, 1/2 cup at a time, stirring the rice constantly. Stir until liquid is absorbed.
• For the next step, add the boiling water in the same manner as the broth, 1/2 cup at a time, stirring constantly. Reduce heat to medium. Stop adding water when rice is almost done- or "al dente". (That means you may or may not use all of the boiling water.).
• When rice is al dente, continue stirring constantly. Rice should look moist and not dried out;- the grains creamy looking.
• Keep stirring the arborio rice until thick and creamy about 5 minutes more.
• Season to taste with salt and freshly cracked black pepper.
• To serve, divide the cooked risotto among 4 bowls and stir in 1/4 cup of the pesto into each bowl.
• Serve the Parmesan cheese on the side, if desired.

BASIL-MINT PESTO

Steps:

• Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
• Gradually add the olive oil through the feed tube and process until pesto is well-blended.
• Transfer to bowl and season with salt and pepper to taste.
• Cover tightly and chill. Bring to room temperature before using.
• Yield is estimated.

COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO

Steps:

• To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
• Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
• Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
• Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
• Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.