Risotto - Arugula pesto, bresaola, and hazelnuts

Updated at: Tue, 10 Dec 2024 18:27:26 GMT

Step 1

In a blender, combine arugula, garlic, grated Parmesan, olive oil, some hazelnuts and a pinch of salt. Blend until smooth and set aside. Reserve a few arugula leaves for garnish.

Step 2

Heat olive oil in a large pan and add the minced shallot. Stir until the shallot turns translucent. Add the rice and toast until it becomes slightly translucent as well.

Step 3

Pour the white wine into the pan and let it evaporate completely. Reduce the heat and add a couple of spoons of vegetable stock. Stir frequently, letting the liquid absorb before adding more stock.

Step 4

When the risotto is almost ready, stir in the bresaola (sliced into thin strips) and additional grated Parmesan. Mix well to combine and allow the flavors to meld for the last few minutes of cooking.

Step 5

Once the risotto is creamy and the rice is al dente, stir in the arugula pesto. Adjust seasoning with salt and pepper as needed.

Step 6

Plate the risotto and top with reserved arugula leaves, Parmesan flakes, extra strips of bresaola, and crushed hazelnuts.

0 liked

0 disliked