Risotto Basilico-Lamponi

Serves 2
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Directions

  1. 1Cook the basil in salted water for a couple of minutes.
  2. 2Cook the basil in salted water for a couple of minutes.
  3. 3Cook the basil in salted water for a couple of minutes.
  4. 4Immediately cool the basil in ice water to fix its color.
  5. 5Immediately cool the basil in ice water to fix its color.
  6. 6Immediately cool the basil in ice water to fix its color.
  7. 7Squeeze the basil lightly and blend with oil, a pinch of salt, and water until creamy.
  8. 8Squeeze the basil lightly and blend with oil, a pinch of salt, and water until creamy.
  9. 9Squeeze the basil lightly and blend with oil, a pinch of salt, and water until creamy.
  10. 10Cook the rice with lightly salted water.
  11. 11Cook the rice with lightly salted water.
  12. 12Cook the rice with lightly salted water.
  13. 13Cream the risotto with butter, cheese (Grana Padano or Parmigiano), and the basil sauce.
  14. 14Cream the risotto with butter, cheese (Grana Padano or Parmigiano), and the basil sauce.
  15. 15Cream the risotto with butter, cheese (Grana Padano or Parmigiano), and the basil sauce.
  16. 16Separately, crush the fresh raspberries and pass them through a sieve to remove seeds.
  17. 17Separately, crush the fresh raspberries and pass them through a sieve to remove seeds.
  18. 18Separately, crush the fresh raspberries and pass them through a sieve to remove seeds.
  19. 19Lightly sweeten the sieved raspberry sauce with a pinch of sugar.
  20. 20Lightly sweeten the sieved raspberry sauce with a pinch of sugar.
  21. 21Lightly sweeten the sieved raspberry sauce with a pinch of sugar.
  22. 22Plate the risotto.
  23. 23Plate the risotto.
  24. 24Plate the risotto.
  25. 25Complete the dish by adding the raspberry sauce on top.
  26. 26Complete the dish by adding the raspberry sauce on top.
  27. 27Complete the dish by adding the raspberry sauce on top.
  28. 28Garnish with a little fresh basil.
  29. 29Garnish with a little fresh basil.
  30. 30Garnish with a little fresh basil.

Ingredients

  • bunch basil
  • bunch basil
  • bunch basil
  • salt
  • salt
  • salt
  • drizzle oil
  • drizzle oil
  • drizzle oil
  • rice
  • rice
  • rice
  • butter
  • butter
  • butter
  • cheese
  • cheese
  • cheese
  • 150 g fresh raspberries
  • 150 g fresh raspberries
  • 150 g fresh raspberries
  • pinch sugar
  • pinch sugar
  • pinch sugar
  • Grana Padano or Parmesan cheese
  • Grana Padano or Parmesan cheese
  • Grana Padano or Parmesan cheese
  • water
  • water
  • water

Equipment

potice bathblendersieve

Tips

  • Do not squeeze the basil too much after cooling.
  • Mantecate (cream) the risotto 'all'onda' (wavy consistency).
  • Add the raspberry sauce at the very end after plating for acidity.