RED RISOTTO WITH AROMATIC HERBS AND FLOWERS
250g Vialone Nano rice
1 jar Valbìo Organic Red Pesto
Fresh aromatic spontaneous herbs
(dill, basil, lemon balm, sea fennel, thyme and oregano according to the season)
Fresh edible flowers
vegetable stock (cut mixed vegetables or just celery, carrot and onion)
1– Make some light vegetable stock (about 1 litre)
2– Toast the rice in a pan with a drizzle of oil, season with salt and when the rice is hot, deglaze with a ladle of vegetable stock, then continue cooking the rice slowly, adding vegetable stock as required.
3– After about 15 minutes, add the red pesto and begin to cream the rice and season according to taste.
4 – Meanwhile, wash the herbs and flowers well.
5 – Serve the risotto "all'onda" (creamed and fairly fluid), then garnish with the aromatic spontaneous herbs and then a few edible flower leaves.