Recipe Tip: Risotto Genovese

Top Recipe for 4 Persons by Julian Kutos. All ingredients and tips for getting it right. As basil sprouts again in gardens, food blogger Julian Kutos blends pesto genovese with risotto.

Ingredients

• 0.5 clove(s) garlic, peeled
• 15 g pine nuts
• 1 pot basil
• 20 g pecorino cheese
• 50 g parmesan cheese
• 100 ml olive oil
• 1 pinch(es) salt
• black pepper, freshly ground
• 1 anchovy
• 1 small shallot
• 1 tablespoon olive oil
• 3 tablespoon butter
• 1 whole garlic clove with peel
• 1 chilli pepper
• 3 sprig(s) thyme
• 250 g risotto rice
• 125 ml white wine
• 1 pinch(es) saffron
• 800 ml chicken stock
• 1.5 teaspoon(s) salt
• 1 pinch(es) black pepper, freshly ground
• tablespoon pesto Genovese
• 50 g pecorino cheese
• olive oil Riviera Ligure
• basil leaves

Steps

1. Pluck the basil leaves and dispose the stems. Finely chop all ingredients, grate the cheese.
2. In a food processor, first blend the dry ingredients (pine nuts, nuts and cheese) into a fine paste, then add the remaining ingredients.
3. Add olive oil last. Season with salt and pepper to taste.
4. Heat the chicken stock in a pan. Chop the shallot and chilli, fry in a pan with butter and olive oil, garlic and thyme for several minutes until translucent. Then add the rice and glaze briefly without browning.
5. Deglaze with white wine, add saffron threads and let wine boil away. Pour in hot chicken stock until the rice is covered. Stirring constantly, gradually add the rest of the stock, the rice must always be covered (don´t let it go dry)
6. Cook the rice until it is al dente and the risotto has a creamy consistency. Remove the risotto from the stove.
7. Season with salt and pepper. Mix in the pecorino, butter and pesto to taste. Remove the garlic clove and thyme.
8. Serve with freshly grated pecorino, a few drops of olive oil and basil.