For 4 people 320 g of Carnaroli rice 80 g of butter 20 g of Grana Padano 5 g of tomato powder 50 g of onions 20 g of white wine 1 l of chicken stock salt
Genoese Pesto 150 g of basil 150 g of extra virgin olive oil 30 g of pine nuts 10 g of walnuts 20 g of Grana Padano
Toast the rice in a copper pot with 20 g of butter. Add 10 g of dry white wine, leave to evaporate completely and then add some stock. Cook, stirring occasionally. Filter the onion sauce through a strainer if you wish to eliminate the onion, leaving only the flavour. Sweat the onion in 10 g of butter in another small pan. Add the remaining wine and leave the liquid to reduce almost completely. Take the pan off the heat, add the remaining butter, chopped into pieces, and whisk. When the rice is cooked, stir in the acid butter and the Grana Padano. Spread the risotto on the plates and sprinkle with the tomato powder. Decorate, placing a few drops of Genoese Pesto in the centre.
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