Since Risotto can be made with almost any ingredient you have available but remember that the risotto should be made with the same classic method, it is very important.

In this amazing combination of white risotto and the dark green pesto, you get this flavorful dish that makes all the family happy.

INGREDIENTS:

6 cups Vegetable or chicken broth

1 medium white chopped onion

3-tablespoon butter

2-tablespoon olive oil

2 cup of Italian rice

Grated Parmesan cheese

Salt

STEPS:

Before starting, bring the broth to steady simmer.

Sauté chopped onion in olive oil until lightly colored, then add rice and sauté for about 1 to 2 minutes stirring constantly. Next, add 1/3cup of simmering broth and stir while cooking until the rice absorbs the liquid. When the rice dries out add another ½ cup of simmering broth and continue to stir cook to prevent from sticking.

Make sure to add the broth as the rice dries out; do not over drown the rice, you repeat this process until rice is cooked about 25 to 30 minutes.

Finally, about 5 minutes to the rice is done, add the pesto, the butter and check the seasoning mixing very well.

Serve immediately.

They are many connected factors for the perfect Risotto:

Heat:

having the correct heat plays big role for cooking the perfect risotto, it should be vivacious, not too slow and not too high. The connection between the evaporation of the broth and the rice cooking time is very important.

Time:

cooking time is very significant, I always use Italian rice, which it takes about 25 to 35 minutes so prepare for stirring for a while.

Broth:

it should be simmering while you cooking your risotto and you should use the correct amount of liquid one at the time just to cover the rice and not submerge it with liquid.

Al dente:

the rice is cooked when it is tender but still al dente with a firm bite on it. I have learned by experience that the rice is still cooking when you turn the heat off.

Texture:

the rice should not be dry nor runny but creamy.