RISOTTO CON PESTO


SERVES 4

10 OZ. ARBORIO STYLE RICE
3/4 CUP PESTO
1 MEDIUM WHITE POTATO - BOILED
3 OZ. UNSALTED BUTTER
2 OZ. GRATED PARMESAN CHEESE
1/3 CUP FINELY CHOPPED YELLOW ONION
28 OZ. VEGETABLE BROTH
1/4 CUP OLIVE OIL

PESTO INGREDIENTS

3 BUNCHES FRESH BASIL
1 CLOVE MINCED GARLIC
1/4 TSP. SALT
4 HEAPING TBS. FRESH GRATED PARMESAN CHEESE
4 HEAPING TBS. FRESH GRATED PECORINO CHEESE
3 HEAPING TBS. PINE NUTS
6 OZ. OLIVE OIL

WASH AND DRY BASIL.  REMOVE AND DISCARD STEMS.

COMBINE ALL INGREDIENTS IN FOOD PROCESSOR AND WHIP UNTIL CREAMY AND WELL BLENDED.  SET ASIDE.  IF YOU HAVE EXTRA PESTO IT CAN BE STORED IN REFRIGERATOR FOR 2 DAYS OR YOU CAN FREEZE.  IF FREEZING..... “FLOAT” A THIN LAYER OF OLIVE OIL ON TOP OF PESTO AND DON’T MIX IN.

BOIL POTATO UNTIL FORK TENDER.  PEEL WHEN COOL AND CUT INTO SMALL CUBES. 

SAUTE ONION IN OLIVE OIL AND ½ OF BUTTER UNTIL ONION IS TRANSLUCENT.

ADD UNCOOKED RICE TO ONION.  ADD ½ OF BROTH.  SIMMER, STIRRING OCCASIONALLY TO KEEP FROM STICKING.  ADDING MORE BROTH AS NEEDED. 

SIMMER AND STIR OCCASIONALLY UNTIL RICE IS JUST TENDER.  ADD POTATO AND REMAINDER OF BROTH AND COOK UNTIL RICE IS CREAMY.  ABOUT 15 MINUTES.  MIX IN PESTO AND LET SET 10 MINUTES BEFORE SERVING.