Sponsored content.
Ingredients
- For the pesto
- 15 g wild garlic
- 75 g grated GRANA PADANO
- 50 ml extra virgin olive oil
- 2 tbsp pine nuts, pan-roasted
- For the risotto
- 1 white onion
- 350 g risotto rice (Arborio)
- salt, freshly ground pepper to taste
- 1 l vegetable stock
- 75 ml chicken stock
- 75 g grated GRANA PADANO
- 1 tbsp. butter
- 1 tbsp. mascarpone
- 30 ml white wine
Instructions
1. For the wild garlic pesto, blend the wild garlic, half of the grated GRANA PADANO and the roasted pine nuts in a blender. Gradually add the olive oil and season with salt and freshly ground pepper.
2. For the risotto, sweat the finely chopped onions in a knob of butter, add the rice and leave to fry for a few minutes, then season with salt and freshly ground pepper. Deglaze with white wine and reduce. Add the risotto ladle by ladle of the hot vegetable stock and cook over a low heat, stirring, until the risotto is al dente. Remove the pan from the heat and add the mascarpone, butter and grated GRANA PADANO. Finally add the wild garlic pesto and mix with a spatula.
3. Arrange the risotto in a soup plate and finish with a tablespoon of wild garlic pesto and a few wild garlic flowers if available.
Recipe : Frank Manes
