Pesto Potato Risotto Recipe
Category: Main Courses | Serves: 4
A creamy, aromatic dish where the richness of pesto meets the heartiness of potatoes and the delicate texture of Carnaroli rice. Perfect for any dinner, this Pesto Potato Risotto is a symphony of flavors that elevates simple ingredients to extraordinary heights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 300g |
| Potatoes | 3 |
| Extra Virgin Olive Oil | 50g |
| Garlic Cloves (peeled) | 2 |
| Vegetable Broth | 1L |
| Fresh Basil Leaves | 25g |
| Parmigiano Reggiano DOP (grated) | 50g |
| Pine Nuts | 10g |
| Fine Salt | to taste |
Instructions
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Prepare the Pesto: Start by making the pesto. Begin by cleaning the basil leaves gently with a paper towel. Peel the garlic cloves, removing any inner sprout, and place them in a mortar. Add a pinch of salt, then mash the garlic with the pestle until it forms a smooth paste.
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Add the basil leaves to the mortar, and with another pinch of salt, continue to grind the basil and garlic together. Add the pine nuts, grinding them in as well until you have a consistent texture.
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Incorporate the grated Parmigiano Reggiano into the pesto, mixing well. Gradually pour in the extra virgin olive oil while stirring until the pesto reaches a creamy consistency. Set the pesto aside.
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Prepare the Potatoes: Peel and dice the potatoes into small cubes. Set them aside for the risotto.
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Cook the Risotto: In a large skillet or pan, heat a tablespoon of extra virgin olive oil over medium heat. Add one of the garlic cloves, leaving it whole, and let it sauté for a moment to release its fragrance.
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Add the diced potatoes to the pan and sauté them for a few minutes until they begin to brown slightly. Next, pour in the Carnaroli rice and toast it in the pan for 1-2 minutes, stirring constantly.
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Gradually add the vegetable broth, a little at a time, stirring frequently. Continue adding the broth as it is absorbed by the rice, and let the rice cook for approximately 12 minutes, or until al dente.
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Finish the Risotto: Once the risotto is cooked, remove the pan from the heat. Stir in the prepared pesto, combining it thoroughly with the rice and potatoes. Adjust the seasoning with additional salt if necessary.
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Serve: Plate the risotto and serve immediately, garnished with extra grated Parmigiano Reggiano if desired.
Enjoy your Pesto Potato Risotto—a rich, fragrant dish that brings together the creaminess of risotto, the freshness of pesto, and the comforting texture of potatoes, making it an unforgettable main course for any occasion!
