RISOTTO WITH BASIL

Preparation Method :

• In a large pan, fry the garlic and basil, very gently in the olive oil until the garlic is softened but not browned.
• Add the rice and toast the grains until they are crackling hot, then add wine and stir for a couple of minutes until the alcohol has evaporated.
• Then add 3 ladlefuls of the stock and stir until most of the liquid has been absorbed.
• Lower the heat and continue to add stock and stir the rice, waiting each time for the rice to absorb the liquid before adding more.
• When the rice is tender but firm to the bite, take the pan off the heat and stir in the rest of the butter and almost all the Parmigiano Reggiano.
• Adjust the seasoning and add a little more stock if the risotto is too dry, and cover.
• Leave to stand for about 5 minutes, then transfer onto a warmed serving dish.
• Garnish with the remaining cheese, the toasted pine kernels and the basil sprigs and serve at once.