Risotto cremoso con pesto di rucola e mandorle - Ricette Fattorie Osella


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.