Ligurian Risotto

Name: Ligurian Risotto
Total time: 30 min
Yield: 4 appetizer servings or 2 entrees
Cuisine: italian
Ingredients: 5 cups low-sodium vegetable broth; 1 tablespoon butter; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 garlic clove, peeled and minced; 1 1/2 cups arborio rice; 1/2 cup white wine; 1/2 cup grated pecorino; Freshly ground white pepper; 1/4 cup toasted pine nuts; 1/2 cup fresh basil leaves

By Nigella Lawson

Total Time: 30 minutes
Rating: 5(715)
Comments: Read comments

This Ligurian risotto is not something you would actually come across in Liguria, that green and gorgeous coastal strip of northwest Italy. But I call it that because the components of my recipe are, give or take, the discrete parts of that Ligurian wonder-sauce, pesto.

Featured in: AT MY TABLE; Summer Comfort, Cooled With White Wine

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Ingredients

Yield:4 appetizer servings or 2 entrees

5cups low-sodium vegetable broth
1tablespoon butter
2tablespoons olive oil
½cup finely chopped onion
1garlic clove, peeled and minced
1½cups arborio rice
½cup white wine
½cup grated pecorino
Freshly ground white pepper
¼cup toasted pine nuts
½cup fresh basil leaves

Ingredient Substitution Guide

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Preparation

Step 1
Place broth in a medium saucepan and bring to a low simmer. While broth heats, place a wide saucepan over low heat and add butter and oil. When butter has melted, add onion and garlic and sauté until softened. Add rice and stir until well coated.
Step 2
Raise heat to medium and add wine to rice. Stir until wine is absorbed, then reduce heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until al dente (tender but slightly chewy), about 20 minutes. All broth may not be needed; if additional liquid is needed, boiling water may be used.
Step 3
Remove pan from heat and add pecorino, mixing it in well. Season with white pepper to taste, and mound on a large platter. Scatter with toasted pine nuts and basil leaves, and serve immediately.

Ratings

5 out of 5

715 user ratings

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Comments

Alyssa7 years ago

Absolutely delicious! I recommend adding salt to taste at the end. I thought the pecorino might be salty enough that I wouldn't need to but it definitely elevates the dish a notch.

Elizabeth Stith7 years ago

It does in my house.

Tommy7 years ago

I had this at a friends house in Todi ,in Umbria but she put in a mild blue cheese,that really hit the spot.She also used Parm and butter to finish it.

Adrienne3 months ago

Well, it’s good for a basic risotto but I wasn’t overwhelmed. The pine nuts are a must.

Erin4 months ago

Thought I had Arborio but I didn’t so used long grain white rice. Took a bit longer than 25 minutes and nearly all the broth. Finished it with maybe a half tablespoon of butter and it really helped the richness. The white pepper adds a great funk at the end.

CB5 months ago

This is always my base risotto recipe. I have made it with many variations! It’s very reliable— but beware of over-stirring or it will get gluey. I also use nearly twice the amount of broth listed. (2 boxes of broth will leave just enough leftover to loosen up the leftovers for lunch the next day)

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