Risotto alla Genovese

For a delicious warm dish, that leaves you satisfied and ready for a nap. =)

Ingredients:

4 cups vegetable stock
2 tbsp butter
2 tbsp olive oil
1/4 cup diced onion (1 or 2 little white boiler onions are perfect)
1 cups Arborio rice
3 tbsp pesto
1 cup grated parmesan cheese

Directions:

1. Bring stock to simmer in its own pot over medium-low.
2. While stock is heating, in another sauce pan melt butter over medium low heat.
3. Add in diced onion and sautee till soft, stirring frequently. (aprox. 3 min)
4. Add rice and stir frequently, about 2 minutes.
5. Add 1 cups simmering stock and simmer until amost completely absorbed, stirring frequently.
7. Add remaining stock 1 cup at a time and cook till rice is just tender, stirring occasionally.
(you can do the taste test as you go along, to see how soft the rice is. just take a little bite and feel how hard the rice is. its better to go too soft than chewy)
8. Mix in the pesto.
9. Stir in grated parmesan and serve warm.

To make a little fresh pesto to make fresh pesto just grind (i use a little blender thingy i have, but if you have a mortar and pestle that will work too) together 3 tbsp chopped basil, 3 tbsp olive oil, 2 tbsp grated parmesan, 1 clove crushed garlic and 1 tbsp pine nuts. voila.

MMmmmm!!!! so there you go! =)