Type
Rice and Pasta dishes
Difficulty
Easy
Season
Spring
Ingredients for 4 people
350 g of carnaroli rice
200 g of classic Robiola Osella
home-made vegetable stock as required
1 scallion
60 g of rocket
30 g of peeled almonds
40 g of grated Parmesan cheese
¼ clove of garlic
extra virgin olive oil
salt and pepper
flaked almonds to garnish
Method
Make the pesto: remove the stems from the rocket, then wash and dry it and put it in a blender; add the chopped almonds, the grated Parmesan cheese, the garlic and a pinch of salt. Add oil and start blending, gradually pouring in more oil to make a smooth and creamy sauce. Set to one side.
Chop the scallion ad fry gently in a drizzle of oil, without browning. Add the rice ad toast it over a high heat, then pour over a ladle of stock and cook over a medium heat, adding more hot stock as the rice absorbs it. When cooked, stir in the classic Robiola, adding salt and pepper to taste.
Distribute the risotto in the plates and top with 1-2 spoons of pesto, creating a concentric design. Complete with the lightly toasted flaked almonds and serve.
