CrustyCrab
Recipes

ItalianArborio rice and Parmesan

Parmesan Risotto with a Pesto Half

A big pot of creamy Parmesan risotto, split at the end so half gets stirred through with basil pesto for two flavors from one batch.

Calories
800kcal
Protein
23g
Carbs
81g
Fat
41g
Total, 45 min active
50min
Servings
4

Nutrition is per serving.

Ingredients

  • 8 cups low-sodium vegetable or chicken stock, plus hot water as needed
  • 4 tbsp unsalted butter, divided
  • 2 tbsp olive oil
  • 2 shallots, finely diced
  • 3 garlic cloves, minced
  • 2 cups arborio rice
  • ¾ cup dry white wine
  • 1½ cups finely grated Parmigiano-Reggiano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅓ cup basil pesto, optional, for half the batch

Steps

  1. Heat the stock. Bring the stock to a bare simmer and keep it warm over low heat, with a kettle of hot water standing by in case you run short.
  2. Soften the aromatics. In a wide, heavy pan, melt 2 tbsp butter with the olive oil over medium. Cook the shallots until translucent, then add the garlic and cook 1 minute, until fragrant.
  3. Toast the rice. Add the rice and stir to coat. Toast about 2 minutes, until the edges turn translucent and it smells faintly nutty.
  4. Deglaze. Pour in the wine and stir constantly until it’s almost fully absorbed.
  5. Add the stock gradually. Add the warm stock one ladle (about ½ cup) at a time, stirring often and letting each addition mostly absorb before the next. Keep it at a gentle simmer.
  6. Cook to al dente. Keep ladling and stirring for 20–25 minutes, tasting as you go, until creamy with a slight bite at the center. Add hot water if the stock runs out.
  7. Finish. Off the heat, stir in the remaining 2 tbsp butter, the Parmesan, salt and pepper and beat vigorously for 30 seconds. Loosen with a splash of stock so it flows slightly rather than clumping.
  8. Split and add pesto. For two flavors, plate half now. Stir the pesto into the other half over low heat until streaky, loosening with stock as needed.

Notes

  • Reheating: risotto firms up as it cools. Warm it over medium-low with a splash of stock or water, stirring until creamy again. The pesto half is best eaten first, since basil fades faster.
  • At high altitude (around 5,000 ft): liquid evaporates and absorbs faster, so you’ll use more stock, and the rice takes a few extra minutes; plan on 28–32 minutes and start tasting at 25.