If you’re looking for a unique, flavorful recipe with a velvety texture, this is a must-try! Using only the best raw materials such as Riso Scotti’s Arborio Stone Milled method, we achieved the perfect creaminess and the best seasoning absorption for this tasteful recipe!
INGREDIENTS (serves 3)
• 320 g of Riso Scotti’s Arborio rice
• 1 shallot
• 50 ml of white wine
• 1 l of hot vegetable broth infused with cardamom
• 40 g of ghee or butter
• Salt to taste
• 80 g of unsalted shelled pistachios
• 20 g of light extra virgin olive oil
• 1 tablespoon of rose water
• 30 g of Parmesan or Nabulsi cheese
• Juice of ½ lemon
• 100 g of Labneh or Greek yogurt
• Fresh aromatic herbs (mint, parsley, coriander)
• Freshly ground pepper
Procedure:
Start with Riso Scotti’s Arborio rice, toasting it in ghee or butter, until translucent and fragrant. Add warm broth infused with cardamom, one ladle at a time. Blend pistachios, lemon, Parmesan cheese and olive oil into a smooth, rich pesto. Add the pesto to enrich the flavor. Top with creamy Labneh or Greek yogurt, fresh herbs, and a touch of black pepper. Try it yourself and share your dish with #ScottisMethod!