Creamy Italian Risotto with Wild Garlic Pesto

Pesto Preparation

• 1
  First, prepare the pesto – blend wild garlic, olive oil, 40 g grated Parmesan, pecan nuts, salt, and lemon zest into a smooth paste and set aside.

Risotto Cooking

• 1
  In a pan or saucepan, heat a little olive oil and half of the butter (30 g). Add the finely chopped shallot and let it become translucent.
• 2
  Add the Arborio rice and sauté it for 2–3 minutes, stirring constantly, until it is coated in fat and slightly translucent.
• 3
  Pour in the white wine and let it evaporate. Then gradually add hot vegetable broth, one ladle at a time, stirring and letting it absorb before adding more. Cook this way for about 16–18 minutes, until the rice is al dente and the risotto is creamy.

Finishing and Serving

• 1
  Remove from heat, stir in the remaining butter (30 g), the remaining 60 g of grated Parmesan, and the prepared pesto. Season with salt and pepper to taste, stir briefly, and let it rest for a minute. Serve immediately, ideally with a little pesto on top and finely grated Parmesan.