|Packed basil leaves||1 Cup (16 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Garlic||4 Clove (20 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Arborio rice||1 Cup (16 tbs)|
|Chicken stock||3 Cup (48 tbs)|
|Freshly grated parmesan||1⁄4 Cup (4 tbs)|
|Olive oil||1 Teaspoon|
In a large pan heat the olive oil then added the rice until it became translucent around the edges but not toasty. Add the chicken stock, which had been simmering on a separate burner, bit by bit over the course of the next twenty five minutes whilst stirring in a counter clockwise motion. The idea is to make sure the liquid is absorbed by the rice before adding your next splash. As a final step after adding in the last of the chicken stock, stir in the pesto and topped it off with freshly grated Parmesan.
A good risotto should not be sticky nor should it be too liquidy. Finally, I decorate the top of the plate with two licorice basil leaves.