List of Ingredients
- INGREDIENTS FOR THE PESTO
- 36 of basil leaves
- Sardinian pecorino cheese
- Parmigiano Reggiano Dop, grated
- 3/4 OZ. of shelled pine nuts
- 1 of garlic clove, peeled
- extra-virgin olive oil
- coarse salt
- INGREDIENTS FOR THE RICE
- 4 CUPS of vegetable broth
- 1 LB. of Preboggion (mixed wild herbs that vary according to the season)
- 7 OZ. of Vialone nano rice
- fine salt
- extra-virgin olive oil
Method
Toast the pine nuts in a small skillet for a few minutes.
Wash the basil leaves. Pat dry and place in a mortar (marble if possible). Start crushing them along the walls of the mortar with a wooden pestle (traditionally made of boxwood) along with the garlic clove and a pinch of coarse salt, which helps to maintain the bright green color and increases friction. Add pine nuts and continue to crush and pound. Incorporate a generous spoonful of pecorino and Parmigiano and continue to pound until the mixture is quite thick and uniform. Transfer to a bowl and add about 1/2 cup oil, stir with a spoon to obtain a cream.
Clean and wash the wild herbs and sauté briefly in a pan with a little oil.
Heat the vegetable stock to a low simmer, add rice and cook for around ten minutes. Add sautéed herbs, adjust salt and continue cooking for another 2-3 minutes.
Dilute a generous spoonful of pesto with a small ladle of boiling broth and pour it into the rice. Remove from the heat after a couple of minutes. Add another spoonful of pesto and serve piping hot.