Serves 2
Directions
- 1Cook the basil in salted water for a couple of minutes.
- 2Immediately cool the basil in ice water to fix its color.
- 3Squeeze the basil lightly and blend with oil, a pinch of salt, and water until creamy.
- 4Cook the rice with lightly salted water.
- 5Cream the risotto with butter, cheese (Grana Padano or Parmigiano), and the basil sauce.
- 6Separately, crush the fresh raspberries and pass them through a sieve to remove seeds.
- 7Lightly sweeten the sieved raspberry sauce with a pinch of sugar.
- 8Plate the risotto.
- 9Complete the dish by adding the raspberry sauce on top.
- 10Garnish with a little fresh basil.
Ingredients
- bunch basil
- salt
- drizzle oil
- rice
- butter
- cheese
- 150 g fresh raspberries
- pinch sugar
- Grana Padano or Parmesan cheese
- water
Equipment
potice bathblendersieve
Tips
- Do not squeeze the basil too much after cooling.
- Mantecate (cream) the risotto 'all'onda' (wavy consistency).
- Add the raspberry sauce at the very end after plating for acidity.
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