RECIPE FROM THE CHEF
INGREDIENTS :
4 Servings |
4 Tbsp . |
unsalted butter , divided |
2 cups |
arborio or carnaroli rice |
6½ cups |
low-sodium vegetable broth |
5 |
garlic cloves , thinly sliced |
5 Tbsp . |
extra-virgin olive oil |
4 Tbsp . |
pine nuts |
½ tsp . |
ground turmeric |
4½ cups basil leaves ( loosely packed ), torn into 1 ” pieces
1 lemon , halved Kosher salt , freshly ground pepper Finely shaved or grated Parmesan ( for serving )
INSTRUCTIONS :
Step 1 Melt 2 Tbsp . butter in a large saucepan over medium heat . Add rice and increase heat to medium-high . Cook , stirring , until grains are partially translucent , about 2 minutes . Add 2 cups broth and bring to a rapid simmer , stirring often . Add another 2 cups broth and bring to a simmer again , stirring often . Reduce heat to medium and add another 2 cups broth . Cook , stirring often , until broth has slowly come back to a simmer . Continue to cook , stirring occasionally , until broth is almost completely absorbed but rice is covered with a thick layer of milky broth , about 20 minutes . If rice is still too firm , add another ½ cup broth and continue to cook until tender , about 3 minutes more .
Step 2 Meanwhile , cook garlic , oil , and pine nuts in a small saucepan over medium-low heat , stirring occasionally , until garlic starts to turn golden around edges . Reduce heat to low and continue to cook , stirring often , until pine nuts and garlic are golden , about 5 minutes . Remove from heat ; stir in turmeric and season with pepper ( as much as you like !).
Step 3 As soon as the rice is tender , remove pan from heat and stir in remaining 2 Tbsp . butter ; season with salt . Stir basil into risotto .
Risotto with Pine Nuts and Parmesan
Step 4 Ladle risotto into shallow bowls and top with garlic – pine nut oil and Parmesan . Squeeze juice from lemon halves over , then grind some more pepper on top .
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