Watch how to make basil pesto risotto with burrata cheese

Making the pesto

1. Toast the pinenuts in a pan, and keep them aside to cool down.

2. Once at room temperature, transfer to a mixer adding Parmigiano Reggiano, olive oil, garlic and salt. Blend everything until you will get a smooth paste, and then add the basil leaves in the end.

Tip: Store in the refrigerator as soon as possible in order to avoid oxidation otherwise the pesto will turn black.

Cooking the risotto

1. In a small pot, bring water to a boil and then keep it on the side.

2. Using a second pot, add the Carnaroli rice and olive oil. Increase the temperature and begin toasting the rice.

3. Once hot, start adding ladles of boiling water, covering the rice and further cooking for approximately 15 minutes. To find out whether the rice is properly cooked, taste them and if they are slightly crunchy in the centre and mostly cooked, they are ready. 

4. Once the rice is cooked, remove it from the heat and let the rice sit for 5 minutes. After that, add butter, Parmigiano Reggiano, salt and black pepper.

5. Finally mix the rice well, and add two spoons of basil pesto. Once the pesto is mixed through, the risotto is ready to be served.

6. At last, add a dollop of burrata on top to serve.

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