Last year I took a class at the Art Institute called Culinary Skills I. In that class I learned to make many basics including all of the Mother sauces (hollandaise is my enemy). One of the dishes we tackled was risotto. Until that point, I’d never attempted risotto because I found it to be too intimidating. While it is an involved process, it really isn’t that difficult.
The trick to perfect risotto, I think, is tasting the risotto frequently while it absorbs the liquid in order to get the perfect consistency. For more information on what to look for, check out this handy guide by The Kitchn.
I am sucker for creamy risotto especially when it is covered in pesto sauce and melted cheese. I had to stop myself from licking the dish clean. This Cheesy Pesto Risotto recipe is so yummy, and really simple. It pairs perfectly with a good cut of meat whether its steak or chicken. It’s also more than fine all by itself.
Cheesy Pesto Risotto
- 1 tbsp butter
- 1/2 c short grain (Arborio) rice
- 3 - 3 1/2 c chicken stock
- 1/4 c pesto sauce
- 1/4 c Parmesan cheese
- Melt the butter in a medium sized saute pan.
- Add the rice and 3/4 c chicken stock.
- Bring the stock to a boil, and whisk frequently.
- Turn the heat down to medium, and continue to whisk until the rice has absorbed the stock.
- Add another 3/4 c stock, and whisk until combined.
- Continue this process until the rice has reached your desired consistency.Taste the rice after each 3/4 c of stock has been absorbed.
- You want the rice to cook the rice until it is slightly al dente.
- Take the rice off the heat, and mix in the pesto sauce & cheese.