Parmesan, pesto and truffle oil risotto, that would be equivalent to a food heaven! what say... You guys 😀
So by now { After me telling you 'n' numbers of times} you know how obsessed I am with Italian food. Now, after this Italy trip I am in possession of tons of ingredients from truffles to cheese, wines, herbs and so many varieties of dried mushrooms, tomatoes and what not.
Now don't ask me how I brought back so much coz someone here had to carry that extra luggage and pay extra to get it on board and No I am not telling you who is that ! No !! Not at All 😀
So what I was saying was if you stir in fresh parmesan cheese, creamy fresh pesto, dried porcini mushrooms, in rice, cook it to a creamy perfection and top it with oh ! so good truffle oil you have got a heaven in your bowl. The Parmesan, pesto and truffle oil risotto tastes just like that. Heavenly !
Risotto is one of go to classic dish when most of us want to eat Italian food, one of those classics that can never go out of fashion. Mushroom risotto has been always a favorite of mine, which I think is considered classic actually, I love this recipe of mushroom risotto which I cook at home quite frequently. I highly recommend to read this post if you have never made risotto before, I have shared few very secret tips to make creamy risotto which have never ever shared by anyone anywhere. Just kidding :D. But really... I think You must read if you are making risotto for the first time, it will sure help you.
Other than those one thing that will help you to get good creamy risotto and perfect grain is "stirring" it constantly. That way even if you add less cheese you still get a perfect creamy texture. So if you are avoiding too much cheese or too much fat you can still enjoy the ooyi gooyi risotto. Can it get better than this? Yes it can 🙂
What makes this risotto extra special is flavour of fresh basil pesto and drizzle of truffle oil which I can't stop adding to my pasta pizza or sometimes even in salads. The warm fragrant flavour of truffle is out of the world. Now I am just worried for time when this bottle gets over coz I got just one bottle as I felt it 47 Euro it was super expensive ingredient. Sigh!
You can buy store bought pesto if you so wish and use it but I will advice making it fresh if you can, because few minutes you will spend making fresh pesto for your risotto will be worth it. Take my words for it ! but if you can't afford that much of time or effort store bought is absolutely fine.
You can skip truffle oil if you can't find it in your supermarket, rest of the ingredients for this recipe are easily available in a gourmet store in big cities and If you are located in smaller cities I think online grocery website is your best option. I have listed some of these ingredients in the product recommendation section below you can buy these from here if you can't find them anywhere else.
Ingredients
- 2 cups Basil Leaves
- 1 tbsps extra virgin Olive Oil
- 4 Tbsps walnut
- 1 Tablespoons Lemon Juice Fresh
- to taste Salt
FOR THE RISOTTO:
- 4 Tablespoons Olive Oil
- ½ Onion , chopped Small
- 1.5 cups Carnaroli Rice arborio rice or
- ¼ cup Dry White Wine (optional)
- 5 cups vegetable stock
- Salt
- 1 teaspoon truffle oil , For Garnish
- Basil Fresh , For Garnish
Instructions
- Heat the Vegetable stock. In a pan, heat the oil, add the onions, and celery, and fry gently for about 3-4 minutes, or until softened.
- Add the rice and keep it stirring. After 1 minute it will look slightly translucent. Add the white wine and keep stirring
- Once the rice has soaked up wine, add hot stock in batches. Keep stirring the rice.
- Allow each ladleful to be absorbed before adding the next. Cook rice until the rice is soft but with a slight bite.
- Add basil pesto and sun dried tomatoes (optional)
- Add salt as per taste, 1 tablespoon butter and the Parmesan, then stir well.
- Place a lid on the pan and allow to sit for 2 minutes.Serve it hot
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