Risotto Genovese

Name: Risotto Genovese
Yield: 4
Ingredients: 1/2 Handvoll garlic, peeled; 15 pine nuts; 1 Topf basil; 20 pecorino cheese; 50 parmesan cheese; 100 olive oil; 1 Prisen salt; black pepper, freshly ground; 1 anchovy; 1 small shallot; 1 EL olive oil; 3 EL butter; 1 whole garlic clove with peel; 1 chilli pepper; 3 Zweige thyme; 250 risotto rice; 125 ml white wine; 1 Prisen saffron; 800 ml chicken stock; 1 1/2 TL salt; 1 Prisen black pepper, freshly ground; 3-5 EL pesto Genovese; 50 pecorino cheese; olive oil Riviera Ligure; basil leaves

©Julian Kutos

Risotto Genovese

Risotto

As basil sprouts again in gardens, food blogger Julian Kutos blends pesto genovese with risotto.

Julian Kutos

Pesto Genovese:

Ingredients (4 servings)
1/2	handful	garlic, peeled
15		pine nuts
1	pot	basil
20		pecorino cheese
50		parmesan cheese
100		olive oil
1	pinch(es)	salt
		black pepper, freshly ground
1		anchovy

Pluck the basil leaves and dispose the stems. Finely chop all ingredients, grate the cheese.
In a food processor, first blend the dry ingredients (pine nuts, nuts and cheese) into a fine paste, then add the remaining ingredients.
Add olive oil last. Season with salt and pepper to taste.

Risotto:

Ingredients (4 servings)
1		small shallot
1	tablespoon(s)	olive oil
3	tablespoon(s)	butter
1		whole garlic clove with peel
1		chilli pepper
3	twigs	thyme
250		risotto rice
125	ml	white wine
1	pinch(es)	saffron
800	ml	chicken stock
1 1/2	teaspoon(s)	salt
1	pinch(es)	black pepper, freshly ground

To serve:

Ingredients (4 servings)
3-5	tablespoon(s)	pesto Genovese
50		pecorino cheese
		olive oil Riviera Ligure
		basil leaves

Heat the chicken stock in a pan. Chop the shallot and chilli, fry in a pan with butter and olive oil, garlic and thyme for several minutes until translucent. Then add the rice and glaze briefly without browning.
Deglaze with white wine, add saffron threads and let wine boil away. Pour in hot chicken stock until the rice is covered. Stirring constantly, gradually add the rest of the stock, the rice must always be covered (don´t let it go dry)
Cook the rice until it is al dente and the risotto has a creamy consistency. Remove the risotto from the stove.
Season with salt and pepper. Mix in the pecorino, butter and pesto to taste. Remove the garlic clove and thyme.
Serve with freshly grated pecorino, a few drops of olive oil and basil.