-
Carnaroli rice
300 grams
• 45 kcal -
Pistachios
150 grams -
Basil
1 tuft
• 15 kcal -
Vegetables soup
1 liter
• 43 kcal -
salt
to taste
• 21 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
Onion
1/2
• 29 kcal -
Burrata
1
Calories refer to 100 grams of product
the pistachio risotto it’s a first course tasty and refined, ideal for serving on the occasion of a family lunch or a dinner with friends. We advise you to use a rice of the Carnaroli variety, the best for this kind of preparation, and to grill it in a pan with oil and onion; as soon as the grains are translucent, cook it with the hot vegetable broth, then incorporate the grated cheese and a pistachio pesto and basil: the result is a fragrant and enveloping dish, made even more irresistible by the addition of creamy burrata.
Complete with the burrata onlylast moment, just before putting it on the table: you will thus give the dish a freshness and a melting consistency; if you want, you can omit it or replace it with some feta cheese crumbled, a tuft of ricotta or a little robiola. If, on the other hand, you want to obtain a refined effect, enrich the risotto with scamorza or smoked provola.
The winning element of the recipe is hers incredible creaminess: for this reason, make sure that the risotto is always well hydrated and never dry, especially during the last minutes of cooking. Discover how easy it is to make a pistachio risotto by following our tips and step-by-step instructions.
How to prepare a pistachio risotto
Chop the pistachios in a kitchen blender and set aside for the final decoration (1).
Add a few basil leaves (2).
Pour a drizzle of oil (3) and a drop of water, salt and mix until a homogeneous pesto is obtained.
Peel and mince the onion (4).
Collect it in a saucepan with a drizzle of oil (5).
Put on the fire and let dry gently (6).
At this point, pour in the rice (7) and grill it until the grains are translucent.
Once the rice is roasted, pour a ladleful of hot broth (8) and a little pesto prepared previously.
Add the chopped pistachios (9).
Cook the risotto, adding more hot broth as it is absorbed (10).
Once cooked, turn off and stir in the rest of the pistachio pesto (11) and the grated cheese.
Divide the risotto on individual plates and garnish with fresh basil (12) and creamy burrata, then bring to the table and serve.
storage
The pistachio risotto can be stored in fridge, in a suitable airtight container, for maximum 24 hours; you can also reuse it to make small supplì or rice balls, breaded then fried in boiling seed oil.
.
