Wednesday, April 11, 2012

Harvest Happy: Basil

We got some live basil in our vegetable share this past week.  Mark made the most incredible pesto and risotto from Jamie Oliver's book Italy.

Here is the recipe:

Risotto Bianco Con Pesto
White risotto with pesto

handful of pine nuts
1/2 clove gardlic, peeled and chopped
sea salt and freshly ground pepper
3 good handfuls of fresh basil leaves, picked and chopped
1 good handful of freshly grated paremesan cheese
extra virgin olive oil
1 risotto bianco (recipe to follow)

First, toast pine nuts under broiler for a minute or so.
Pound the gardlic with a pinch of salt and basil leaves with a mortar and pestle or pulse in food processor. Once puréed, move to bowl then bash pine nuts to mush and add to basil. Add half the parmesan, stir gently and pour in some olive oil - just enough to loosen the sauce and give it an oozy consistency. Season to taste then add remaining cheese. Pour in some more olive oil and taste again.

To make risotto bianco:
2 pints chicken stock
2 tablespoons olive oil
a dollop of butter
1 large onion, peeled and finely chopped
2 cloves of gardlic, peeled and finely chopped
1/2 head of celery, trimmed and finely chopped
2 cups risotto (Arborio) rice
2 wineglasses of dry white wine
sea salt and freshly ground pepper
5 tablespoons of butter
4 ounces of grated parmesan

**I'm going to refer you to Jamie Oliver's book, or any other cookbook for the basics on how to mix risotto ingredients**

Divide risotto between plates and top with a dollop of pesto.

Thoughts
After tasting the risotto, both my husband and I admitted we had had our reservations about the potentially powerful flavour of basil in a risotto.  But this was a fantastically comforting, rich and delicious meal. I ate it for supper and two lunches over the next few days and it was incredibly every time.

~Miss Greenish Thumb~

If you'd like to link in, here's what to do:
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  2. Copy your post's html link.
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