It’s anything with pesto in our house at the minute. This dish is definitely suitable for adults too.
Wine Suggestion: We would suggest a good Fiano from Campani in the south of Italy with freshness and fruit that isn’t too ripe and tropical. By avoiding over-ripeness you get more stone fruit with a fresh vibrancy. Alongside the rich risotto and herby pesto it’s a great match.
Risotto Bianco with Pesto – serves 6
- 1.1 litres hot chicken or vegetable stock
- 2 tbsp olive oil
- a knob of butter
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- ½ a head of celery, finely chopped
- 400g risotto rice
- 2 wineglasses of dry white vermouth or dry white wine
- 70g butter
- 115g freshly grated Parmesan
- fresh pesto
- small handful of pine nuts – toasted
- small basil leaves (to serve)
Put the olive oil and knob of butter into a pan, then add the onion, garlic and celery, and cook gently for about 15 minutes without colouring. When the vegetables have softened turn the heat up and add the rice.
Keep stirring for about a minute or until the rice looks translucent. Add the vermouth and continue to stir.
When the vermouth has disappeared, add a ladle of the hot stock and a good pinch of salt. Turn the heat down to a simmer and keep adding ladles of the stock, stirring all the time, allowing each ladleful to be absorbed before adding another. This should take about 15 minutes. After this taste the rice to check if it’s cooked. If not, keep adding stock until the rice is soft with a little bite. If you run out of stock you can add a some boiling water. Season.
Remove the risotto from the heat and add the butter and Parmesan. Stir well, then cover the pan and leave to sit for 2 minutes. Eat immediately garnished with a spoonful of fresh pesto, some toasted pine nuts, a few basil leaves and some extra Parmesan.
(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)
