# Risotto Basilico-Lamponi

A basil risotto with fresh raspberries, offering a unique note of acidity.

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Cook the basil in salted water for a couple of minutes.
2. Immediately cool the basil in ice water to fix its color.
3. Squeeze the basil lightly and blend with oil, a pinch of salt, and water until creamy.
4. Cook the rice with lightly salted water.
5. Cream the risotto with butter, cheese (Grana Padano or Parmigiano), and the basil sauce.
6. Separately, crush the fresh raspberries and pass them through a sieve to remove seeds.
7. Lightly sweeten the sieved raspberry sauce with a pinch of sugar.
8. Plate the risotto.
9. Complete the dish by adding the raspberry sauce on top.
10. Garnish with a little fresh basil.

## Equipment

- pot
- ice bath
- blender
- sieve

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRBN4TuN/
- Recipe page: https://www.cliprecipe.com/recipe/49b81eb8-dc5a-4e1a-9bfc-225a4a9eb0fb
- Extracted: 2026-01-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt