Ingredients
- For the pesto:
- 150 g wild garlic leaves
- 60 g walnuts
- 60 g Parmesan cheese in 3 cm pieces
- 120 g olive oil
- salt & pepper
- For the risotto :
- 300 g risotto rice (Arborio or Carnaroli)
- 2 cubes of vegetable stock
- 2 shallots, minced
- 60 g white wine
- 820 g water
- 20 g Parmesan cheese cut into pieces (3cm)
- 10 g olive oil
- 40 g butter
- freshly ground pepper
Instructions
The pesto
- Place the parmesan, wild garlic, walnuts, pepper and salt in the bowl and blend for 10 sec/speed 10. Scrape down the sides of the bowl with a spatula.
- Add the olive oil and mix for 30 sec/speed 4. Scrape down the sides of the bowl with the spatula.
- Blend again for 30 sec/speed 8, then transfer to a container.
- Clean the bowl.
The risotto
- Put the shallot in the mixing bowl, chop for 5 seconds at speed 5, then scrape down the sides of the bowl with the spatula.
- Add 20 g of butter and 10 g of olive oil and fry for 3 min/120°C/speed 1. Put the cooking basket in place of the cup on the bowl lid.
- Add the rice and fry for 3 min/120°C//speed 1, in the opposite direction of the knives, without the measuring cup.
- Add the wine and fry for 1 min/100°C/speed 1, in the opposite direction of the knives, without the measuring cup.
- Add the vegetable stock and salt, stir once with a spatula to separate the rice grains, then cook for 12-13 min/100°C//speed 1, counterclockwise, replacing the measuring cup with the cooking basket on the lid to avoid splashing.
- Allow the risotto to swell for 1 minute in the mixing bowl, then transfer to a container. Stir in the remaining 20 g of butter, grated Parmesan and 50 g of wild garlic pesto with a spatula and serve immediately.
