Travelcooking

“Italian Flag” Risotto

A dish that recalls the Italian flag known as “Il Tricolore”. It is a creative main course but very simple to make and nobody will be disappointed. Our recipe is with basil pesto, tomato sauce and buffalo stracciatella. For this recipe it is better to use Carnaroli or Vialone nano rice.

Ingredients for 4 people

  • 350 gr Carnaroli or Vialone nano rice
  • 1 shallot
  • 1,5 liter Vegetable Stock
  • 1 glass of white wine
  • 250 gr Pesto (Buy it here)
  • 400 gr Buffalo Stracciatella
  • 50 gr butter
  • 50 gr grated Parmesan
  • Extra virgin Olive Oil
  • Salt to taste
  • Pepper to taste

For the tomato sauce

  • 400 gr peeled tomatoes
  • 1 shallot
  • a pinch of sugar
  • Salt to taste
  • a sprig of basil

Procedimento

Let’s start by chopping shallot, put it in a saucepan with oil, add the peeled tomato with a pinch of sugar, the washed and dried basil and a pinch of salt. Cook the sauce covered for about 40 minutes, then remove the basil and bland it.

In the meantime, bring our vegetable stock to the boil.

In a saucepan, brown the other finely chopped shallots in extra virgin olive oil. Add the rice and toast it. Than add a glass of white wine and, when the alcohol has evaporated, start cooking the risotto adding some vegetable stock time by time.

When the risotto is almost ready, season with salt, with a pinch of pepper, stir and finish cooking. When the risotto is cooked, turn off the heat; we are now ready to stir it by adding the pesto, butter and grated Parmesan.

We can now proceed to plate it up… And in the pictures you will see our way to di so…

What else to say… just ENJOY YOUR MEAL!!!

Let us know what you think about this recipe. We can’t wait to see your pictures… leave a comment below or a tag on our social media pages…

See you for the next recipe!!!

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