Pesto Risotto Genovese
Submitted by: Tulkoff
This creamy risotto might take some time to cook, but trust us, it’s worth the wait!
¼ cup Extra virgin olive oil
1 Onion, finely chopped
2 cups Arborio rice
½ cup Dry white wine
8 cups Chicken stock, heated
4 Tbsp Butter
½ cup Parmigiano-Reggiano
½ cup Tulkoff Pesto Genovese
Heat oil in a large, deep skillet over medium heat. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions. Add rice, stirring to coat each grain. Toast until rice is opaque, about 4 minutes.
Add the white wine and cook until the liquid has absorbed, about 3 minutes. Add ½ cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy yet still firm to the bite, about 22 minutes total.
Remove from heat and stir in the grated Parmigiano, butter, Pesto Genovese, salt and pepper.
Serve with additional Parmigiano and Pesto Genovese if desired.