RISOTTO WITH LORI’S PESTO WITH PEAS
AND PINE NUTS:
Serves
6
INGREDIENTS:
6
cups chicken broth
1/3-cup
toasted pine nuts
1
tablespoon olive oil
2
tablespoon butter, divided
1
shallot, finely chopped
2
cups ROYAL Italian Superfine Risotto
1/3-cup
white wine
3
tablespoons Lori’s pesto
1/3-cup
fresh peas
1/2-cup
shredded JariSberg semi-soft cheese
1/2-
boiling water mixed with 1/4-teaspoon saffron
Seasoned
black pepper medley to taste
DIRECTIONS:
1.
Over
high heat add broth to a pot and bring to a boil, reduce heat to simmer and
keep hot.
2.
Toast
the pine nuts in a dry cast iron skillet, until slightly browned.
3.
In
4-quart pot heat the oil and 1 tablespoon butter over medium-heat.
4.
When
sizzling sauté shallot for 1 minute.
5.
Stir
in rice, and continue cooking, stirring to coat the rice kernels with oil and
butter, until rice just begins to turn brown.
6.
Slide
the pan off the heat and add the wine.
7.
Stir
quickly to incorporate it with the rice; return pot to the heat.
8.
Turn
to low-medium, and add 1 cup of the broth.
9.
Keeping
the heat just high enough to keep liquid high simmer.
10.
Stirring
occasionally until liquid is absorbed.
11.
Add
another cup of broth, stirring occasionally until incorporated.
12.
Add
the third, and fourth, fifth cup of broth stirring until each cup is incorporated.
13.
Then
stir in the pesto and another cup broth.
14.
Stir
in the peas and pine nuts, keep stirring now and then.
15.
Add
saffron mixture and stir some more.
16.
Add
half the cheese and stir to incorporate.
17.
Remove
from heat and remaining butter stirring vigorously to distribute butter evenly.
18.
Season
with black pepper and salt to taste.
19.
Top
with remaining cheese.
ENJOY
DAN: SING SONGS AND PLANT RICE!!
No comments:
Post a Comment