This is the best risotto I have ever made….it was so creamy and filled with natural flavors….
- 2 pints stock…again we use vegetable
- 2 cloves of garlic
- 14 oz. risotto rice
- Parmesan cheese
- A bunch of basil
- Organic Grey Sea Salt
- St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil
Heat the olive oil in a stock pot and add the garlic…cook slowly for about 15 minutes. Add the rice and turn up the heat. After about a minute, when the rice is translucent, add your first ladle of HOT stock and a good amount of sea salt. Turn down the heat to a simmer. Keeping adding ladlefuls of stock, stirring and allowing the stock to absorb before adding another. Keep adding stock and then begin to taste the rice to see if it is ready. The rice should be soft with a slight bite. If it needs more sea salt along the way, don’t hesitate to add it.
Once ready, remove from heat and put in about 2 oz. of butter and 4 oz. of parmesan cheese. Stir well. Place a lid on it and let sit for a few minutes. Serve with a drizzle of extra virgin olive oil.
The recipe called for a topping of pesto…but I forgot the pine nuts so I simply put the basil leaves in my mortar…with sea salt….and then mashed it for a few minutes….I added a healthy drizzle of extra virgin olive oil and mixed it together. I served the risotto with a spoonful of pesto on top….it was a hit!