RISOTTO WITH BASIL PESTO, CHERRY TOMATO CONFIT
AND BURRATA CHEESE
Ingredients
For 4 persons:
- 400 gr. Melotti Vialone Nano Rice
- 0,8 lt vegetable broth
- 30 basil leaves
- 30 gr. Grana Padano cheese
- 300 gr Cherry Tomato Confit
8 tablespoons Extra virgin Olive Oil
Salt, and pepper, as needed
How to prepare it:
Wash the basil leaves, pat them dry, and blend them with an immersion blender along with ice and oil. Add the salt to taste. In a saucepan, bring the vegetable broth to a boil and add the rice. Stir it and cover it with a cloth. Let it cook over low heat for 16 minutes. Finally add the basil pesto and stir with some Grana Padano cheese. Garnish the dish with some sundried Tomatoes and Burrata cheese.
BUON APPETITO!
Mamma Rosetta
How to prepare it:
Wash the basil leaves, pat them dry, and blend them with an immersion blender along with ice and oil. Add the salt to taste. In a saucepan, bring the vegetable broth to a boil andadd the rice. Stir it and cover it with a cloth. Let it cook over low heat for 16 minutes. Finally add the basil pesto and stir with some Grana Padano cheese. Garnish the dish with some sundried Tomatoes and Burrata cheese.
BUON APPETITO!
Mamma Rosetta
Vialone Nano Rice
The traditional Vialone Nano Rice from Verona
A fine rice ideal for preparing creamed risottos as it releases abundant starch during cooking.
