Risotto with radicchio pesto

Updated at: Sun, 04 Aug 2024 18:32:36 GMT

Step 1

Put the radicchio in a large bowl and cover it with water. Place then the bowl in the fridge for 30 minutes.

Step 2

After this time passed, dry the radicchio, remove the white thick part of the leaves and chop them.

Step 3

Put now the radicchio, in a food processor with the walnuts, grated parmesan, salt, pepper olive oil, and if you like it, some garlic too. Let the food processor works until all the ingredients are well minced and all mixed together. You can add some additional olive oil in case is too dry.

Step 4

Now the pesto is ready so put it on the side and let's proceed cooking the risotto.

Step 5

Mince the onions and be ready with the vegetables stock. We are going to need it hot.

Step 6

Warm up a pot with the olive oil and once hot brown the onion at medium high heat. Add then the rice and with a wooden spoon move it and mix it with the onions. After few minutes the rice will start getting translucent so it is going to be the time to poor the white wine and let the alcohol evaporates. Add now a couple of spoon of hot vegetables stock just enough to cover the rice. Stir the rice so it does not stick to the pan and decrease the heat to a medium level.

Step 7

After 10 minutes, add the pesto to the rice and stir well. Continue the cooking the rice for 10 minutes tops and add the vegetable stock every now and then to keep always the rice moist. It is necessary to stir the rice often to avoid that it sticks to the pot.

Step 8

Once the rice is ready and the fluid absorbed, you can serve your creamy rice adding some extra walnuts on top.

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