Risotto with Pesto from Sirisome & Risotto Milanese from Pierfrancesco

Last week (April 2013), in Kabul, at UNHCR Guesthouse Echo, Sirisome (from Laos) made a Risotto with Pesto. Today (12 April), Pierfrancesco made a Rissoto from Milano. Below are the two recipes.

Rissoto with Pesto

600 grams Risotto rice (about 60 grams per person)

Chicken broth (about 2 cups)

5-6 cloves garlic, chopped

Fresh basil leaves (handful)

Coarse salt, 1-2 teaspoons

2-3 tablespoons butter

Parmisan cheese – about a cup

Shrimp

Tomatoes – 5 or 6 large, chopped

Fresh pepper

• Cover risotto rice with water and bring to a boil. 
• Gradually add broth to the rice to keep it moist and cooking at a fast boil, stirring as necessary to prevent burning. 
•  As the broth is absorbed, keep the rice moist by adding more broth until the rice is soft. 
• In a mortar, mash/grind together the basil leaves, the garlic and the coarse salt. 
• When the rice is almost cooked, add basil, garlic salt mixture
• Add the butter and continue to stir rice. 
•  Add the Parmisan cheese. 
• In a frying pan or wok, stir fry the shrimp in a little olive oil, with salt and pepper. 
• Add the tomatoes and stir for just a minute. 
• Serve the risotto topped with the shrimp and tomatoes.

Risotto Milanese – from Pierfrancesco Natta

A native of Milan, Pierfrancesco today (12 April 2013)  made what he says is the staple of Milan. He brought back to Kabul (where we share a guesthouse) the key ingredients with him from Milan – the rice, the cheese, the mushrooms and the saffron. He says it is not his recipe --"It is what they cook in Milan."

1 small onion, finely chopped

2 tablespoon olive oil

600 grams Risotto rice

2 cups broth (chicken or beef or vegetable).

Handful of dried porcini mushrooms

Saffron (approx. 1 teaspoon)

1 teaspoon salt (more if you feel it is necessary)

Ground white pepper (optional)

Parmigiano-Reggiano (or Parmesan) cheese, ground

• In a large pot, sauté the onion in the olive oil.
• Add the rice and cover with water.
• Bring the pot to a boil.
• Add salt and stir.
• In another small pan, keep the broth hot.
• Add broth to the rice as needed to keep it liquid, adding more as the rice absorbs the broth, and stirring to make sure the mixture does not burn.
• Toss in the mushrooms about half way through the cooking. 
• When the rice is done and most of the broth has been absorbed, add the saffron and stir. 
• Taste and adjust the seasoning (more salt, and pepper if you like). 
•  Serve, topped with ground Parmigiano cheese