First prepare the pesto: wash the basil leaves and do not dry them.
Then put all the ingredients in a mixer and blend.
Brown the onion in a pan with a little oil.
Add the rice and toast it briefly.
Put a little extra virgin olive oil in a pan, and onion and toast the rice over high heat.
Begin the actual cooking, adding the hot stock 1-2 ladles at a time, as it is absorbed.
halfway through cooking (the times depend on the rice you have chosen), add the pesto.
Once cooked, stir in the stracchino and season with salt.
The pesto risotto is ready, all you need to do is serve, serve with some fresh basil and serve!
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