We cannot have risotto without wine, can we? Keeping the chicken stock warm will help with ... Bring also saltiness to your dish. Basil – chiffonade cutting. Place every basil leaf one over ...

Finish the risotto by adding the reserved tomato water, the grated parmigiano reggiano, and most of the basil leaves (reserving a couple of pinches for garnish). Taste and add salt if needed.

Laden with tomatoes, basil, and ricotta salata, the risotto evokes pasta alla Norma ... In a medium saucepan, bring the chicken stock to a simmer. In a large saucepan, heat the remaining ...

This dish I had in Sciacca, Sicily in Italy. It was the most delicious risotto I've ever had, topped with a cheese that's a specialty in that area. Needless to say, I've had to make some ...

Just as the risotto is ready for serving, stir in most of the goat's cheese, leaving a little to crumble on top. Add the basil, season and stir well. Put the lid on the pan and allow to rest for a ...

4 Pesto Blitz all the ingredients in a food processor until smooth. 5 Serve the risotto with the pesto, extra roast tomatoes* and fresh basil*. Discover the Truth Step into a world where the truth ...