Pesto Risotto:
– 25g butter
– Shallot & mushrooms in
– In goes risotto rice
– Fry until hot to touch to develop texture
– Deglaze with stock / wine (I used stock)
– Ladle in stock when rice looks dry
– Don’t drown rice in stock tho 🙂
Pesto for Risotto:
– 20+ leaves
– Pine nuts
– 7-15g high quality olive oil
– Salt & Black pepper
– Morter & Pestle
Add Pesto
– Risotto takes ~20 mins (taste it)
– Add 30g cheese of choice
– Garnish with parsley
– Plate up and serve 🙂
1 Comment
Great food great music. W keep up the great work bro looking forward too what’s next in store from you ❤👊🏽