Ingredients For pesto:
- 36 pcs of basil leaves
- Sardinian pecorino
- Parmigiano Reggiano Dop
- 20 g shelled pine nuts
- a clove of garlic
- extra virgin olive oil
- coarse salt
Ingredients For rice:
- 1 L vegetable broth
- 500 g mixed wild herbs called preboggion (herbs vary according to season)
- 200 g Vialone nano rice
- fine salt
- extra virgin olive oil
For the rice recipe with preboggion, toast the pine nuts in a small, fat-free pan for a few minutes.
Gently wash the basil leaves, dry them without rubbing them and collect them in a mortar, marble if possible. Start crushing them along the walls of the mortar with a wooden pestle (according to tradition it should be boxwood) along with a clove of peeled garlic and a pinch of coarse salt, which helps keep the green color bright and increases the friction favoring the operation. Add the pine nuts and continue to pound. Stir in a generous spoonful of pecorino and one of grated Parmesan and continue to pound until the mixture is quite thick. Transfer it into a bowl and add about half a glass of oil, stirring with a spoon: you will need to obtain a cream.
For the rice: Peel and wash the wild herbs, then brown them briefly in a pan with a little oil.
Heat the vegetable stock, add the rice and cook it for about ten minutes, then add the browned herbs, season with salt and continue cooking for another 2-3 minutes. Dilute a generous spoonful of pesto with a ladle of boiling broth and pour it into the rice pan. Turn off after a couple of minutes. Remove from heat, add another tablespoon of pesto and serve hot.
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