This is a recipe that has been in the works for about a month now.
It began with this restaurant:
While we were trekking around all these cute, New York neighborhoods in the name of cupcakes, we came across Risotteria. You may remember we had a carefully planned route, which left us no time to stray.
Just a quick click of the camera, and we were off.
But a whole restaurant devoted to risotto? Come on!
One of my friends had a chance to go back and take advantage of Ristteria. She had pesto risotto. Why has this dish not occurred to me sooner?
I absolutely adore risotto. It’s such a comforting food, and it’s so easy to make. There is nothing more relaxing than standing at the stove over a hot pot of risotto.
So the day after I clicked send and my three final papers were off in cyberspace, I stood over the stove and stirred a hot pot of risotto to unwind.
This is a recipe in progress, so I’m sorry to not have a real recipe to share with you. I’m going to make it again with some adjustments. I used a basic risotto recipe, but left out the white wine, because I wasn’t sure if the flavors in the wine would have been competition for the pesto. Now I’m thinking the wine would have been okay. I stirred in a little pesto at the end. It was store-bought, which is not my fave, so I’ll try it again with the real stuff. And maybe some toasted pine nuts would bring a nice crunch?
I’d better get back in the kitchen!