Our girls adore basil pesto. We once rented an apartment in Liguria in order to explore the foods of the region, and the girls happily ordered pasta with pesto at almost every single meal. When I am lucky enough to have a nice bunch of basil in our vegetable garden, I make a large batch of pesto and freeze it in individual portions. One day, rather than having it with pasta, I decided to stir it into a basic risotto, and we were delighted with the results. The natural creaminess of risotto carries the aromatic flavor of pesto perfectly. I’ve held back the cheese in this version to keep it lighter and fresher.
© 2012 Giuliano Hazan. All rights reserved.