RISOTTO WITH PESTO

Preparation Method :

• In a large pan, fry onion and garlic gently in the olive oil until the onion is soft, then add the rice.
• Raise the heat and stir in the rice, cooking until the grains are very hot.
• Then add the first ladleful of stock and stir until the rice has absorbed almost all the liquid.
• Continue to add the stock 2 ladles at a time. Stir continuously and wait for each ladleful to be absorbed by the rice before adding more liquid.
• When the risotto is soft but still firm to the bite, stir in the pesto and heat through, adjusting the seasoning to taste.
• Remove the pan from the heat and stir in the cream or the Mascarpone and the Parmigiano Reggiano.
• Cover and leave to rest for 5 minutes, then stir once more and transfer to a warmed platter.
• Sprinkle with basil and pine kernels and serve at once.