Risotto with Pesto
A classic Italian Arborio rice side dish gently toasted and cooked sequentially with RC Premier Chicken Base broth infused with RC Pesto Di Pomodoro or traditional pesto, julienned carrots, and sautéed shallots.
Yield / Servings
10–12 Portions
Category
Sides / Rice & Grain Specialties
Ingredients
7 Components
Arborio Rice
1 lb.
Cooking Oil
1 Tbsp.
Shallots Chopped
¼ cup
Carrot Julienned
1 count
RC Premier Chicken Base
Prepared broth
1 quart
Water
1 cup
RC Pesto Di Pomodoro
Or prepared RC Pesto Sauce
3 Tbsp.
Preparation Steps
1
Toast Arborio Rice
Heat 1 Tbsp. oil in a heavy-bottomed rissoto pan or wide skillet over medium heat. Add 1 lb. Arborio rice and sauté, stirring constantly, until rice grains are lightly browned and translucent around the edges.
2
Sauté Vegetables
Add ¼ cup chopped shallots and 1 julienned carrot to the toasted rice. Sauté for 2 to 3 minutes until shallots soften and release their fragrance.
3
Blend Seasoned Pesto Broth
In a separate saucepan held on low heat, combine 1 quart prepared RC Premier Chicken Base broth, 1 cup water, and 3 Tbsp. RC Pesto Di Pomodoro (or prepared RC Pesto Sauce). Keep this chicken-pesto stock simmering gently.
4
Ladle & Stir Stock Sequentially
Ladle about 8 oz. (1 cup) of the warm chicken-pesto stock into the toasted rice. Stir continuously over medium-low heat until the liquid is fully absorbed by the starch. Repeat this process, adding stock 8 oz. at a time, until all liquid has been absorbed and rice becomes creamy yet al dente.
5
Serve Immediately
Remove from heat and serve immediately in warm shallow bowls, garnished with shaved Parmesan or extra pesto if desired.
Chef Notes & Risotto Technique
Infused Stock Technique: Pre-blending RC Pesto Di Pomodoro directly into the RC Premier Chicken Base stock ensures that the sweet sun-dried tomato and basil flavors penetrate every single grain of rice as starch is released.
The Importance of Constant Heat: Keep the broth simmering on an adjacent burner. Adding cold stock to hot Arborio rice cools down the pan and interferes with starch release, resulting in gummy rather than creamy risotto.
Mantecatura Finish Option: Right before serving, fold in 2 Tbsp. unsalted butter and ½ cup freshly grated Parmigiano-Reggiano to create a luxurious restaurant finish.