Risotto au pesto rosso

Too few ratings

Robert Dawid

Community Member

“The best risotto should resemble a soup in its consistency. You can use homemade broth instead of the water, but remember that it will set a specific flavour profile of your rice.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
onion
chili
4 tbsp olive oil
400 g risotto rice
100 ml red wine
1½ l hot salted water
200 g red pesto
150 ml cream
3 tbsp butter
salt
pepper
rosemary

Utensils

  • frying pan (large)
  • cutting board
  • knife
  • wooden spoon
  • ladle
  • Step 1/3

    • onion
    • chili
    • 4 tbsp olive oil
    • 400 g risotto rice
    • 100 ml red wine
    • frying pan (large)
    • cutting board
    • knife
    • wooden spoon

    Finely chop onion and chilli, fry for a couple of minutes on preheated olive oil with a pinch of salt. Add the rice and coat evenly with oil, then add wine and simmer for 2 minutes.

  • Step 2/3

    • 1½ l hot salted water
    • 150 ml cream
    • rosemary
    • ladle

    Add rosemary and pepper and start to pour the water one ladle after another when rice absorbs the liquid. Continue until the rice will become al dente, adding the cream instead of the last portion of water.

  • Step 3/3

    • 200 g red pesto
    • 3 tbsp butter
    • salt
    • pepper

    Add the pesto and heat everything for a while, season to perfection. Turn off the heat, add butter and stir thoroughly. Serve immediately.