Aromatic Basil Pesto Risotto
How to Make Flavorful Basil Pesto Risotto Using ‘Chamdream’ Rice from Gyeonggi Province
You’ve probably enjoyed basil pesto with pasta, but have you tried it in risotto? The combination is surprisingly delightful! ‘Chamdream’ rice from Gyeonggi Province is highly recommended for risotto as it has a mild rice aroma. This dish is incredibly delicious, so please give it a try!
Homemade Basil Pesto Ingredients- Fresh basil leaves, 2-3 cups (approx. 70 leaves)
- Pine nuts, 1/3 cup
- Grana Padano cheese (finely grated), 1/2 cup
- Garlic cloves, 3
- Extra virgin olive oil, 1/2 cup
- Salt to taste
- Black pepper to taste
Risotto Ingredients- ‘Chamdream’ rice from Gyeonggi Province, 0.8 cup (approx. 150g)
- Large onion, 1/2 (finely chopped)
- Minced garlic, 1.3 Tbsp (approx. 20g)
- Butter, a knob (approx. 3cm piece, about 20g)
- Dry white wine, 1/2 cup (or dry soju if white wine is unavailable)
- Warm chicken stock, 3-4 cups (approx. 700ml-900ml)
- Mini king oyster mushrooms, 3-4 (finely chopped)
- Cherry tomatoes, 3 (halved)
- Dried chili flakes (peperoncino), 3 (crushed)
- Peeled and deveined shrimp, 10
- Salt
- Black pepper
- ‘Chamdream’ rice from Gyeonggi Province, 0.8 cup (approx. 150g)
- Large onion, 1/2 (finely chopped)
- Minced garlic, 1.3 Tbsp (approx. 20g)
- Butter, a knob (approx. 3cm piece, about 20g)
- Dry white wine, 1/2 cup (or dry soju if white wine is unavailable)
- Warm chicken stock, 3-4 cups (approx. 700ml-900ml)
- Mini king oyster mushrooms, 3-4 (finely chopped)
- Cherry tomatoes, 3 (halved)
- Dried chili flakes (peperoncino), 3 (crushed)
- Peeled and deveined shrimp, 10
- Salt
- Black pepper
Cooking Instructions
Step 1
Let’s start by making the homemade basil pesto! Gather all the ingredients for the pesto. If you grow basil like me, feel free to pick fresh leaves from your garden! You’ll need about 2-3 cups of packed basil leaves, which is roughly 70 leaves. Wash the basil leaves thoroughly and pat them completely dry.
Step 2
I’m using pine nuts here because I received some as a gift, but they can be quite expensive! Don’t worry, walnuts or almonds can also be used and the taste difference isn’t significant. Place the pine nuts in a dry pan over low heat and toast them lightly until fragrant. Let them cool completely before proceeding.
Step 3
Grate the Grana Padano cheese using a fine grater. You’ll need about 1/2 cup of grated cheese. If Grana Padano is unavailable, Parmesan cheese is a perfectly acceptable substitute.
Step 4
Combine the dried basil leaves, toasted pine nuts (1/3 cup), grated Grana Padano cheese (1/2 cup), olive oil (1/2 cup), garlic cloves (3, with ends trimmed), and a pinch of salt and pepper in a blender or food processor. Blend until you achieve a smooth pesto consistency. Add salt cautiously, tasting as you go, to avoid making it too salty.
Step 5
And there you have it – your delicious homemade basil pesto is ready! Enjoy its vibrant color and fresh aroma.
Step 6
Now, let’s prepare the ingredients for the risotto itself.
Step 7
Our star rice for this risotto is ‘Chamdream’ rice from Gyeonggi Province. Rinse the rice about 3 times under cold water until the water runs relatively clear. Drain it well. This rice is excellent for risotto because of its subtle, pleasant aroma.
Step 8
You can use various types of stock for risotto, but I’ve opted for a simple chicken stock. Dissolving a chicken stock cube in boiling water is a convenient way to get a flavorful broth that pairs wonderfully with risotto.
Step 9
Finely chop half of a large onion. Sautéing the onion until translucent will add a lovely sweetness to the risotto.
Step 10
Finely chop the mini king oyster mushrooms. Halve the cherry tomatoes.
Step 11
In a pan, melt about a 3cm piece of butter (I’m using salted stick butter). Add all the chopped onion and 1 Tbsp of minced garlic. Sauté over medium-low heat until the onion becomes translucent and fragrant.
Step 12
Once the onions are softened and translucent, add the rinsed ‘Chamdream’ rice to the pan. Stir and toast the rice grains with the onions and butter for about 1-2 minutes until they become slightly translucent at the edges. This step helps the rice absorb flavor better.
Step 13
Pour in 1/2 cup of dry white wine (or soju) and continue stirring until the alcohol evaporates. The wine adds a layer of acidity and complexity to the risotto.
Step 14
Begin adding the warm chicken stock, one ladleful at a time. Stir constantly, allowing the rice to absorb the liquid before adding the next ladleful. This gradual addition of stock is crucial for achieving a creamy risotto texture without making the rice mushy. Continue this process until the rice is al dente (tender but still with a slight bite).
Step 15
When the rice is almost cooked, add the chopped mushrooms, halved cherry tomatoes, and crushed dried chili flakes. Keep stirring to prevent sticking and continue adding stock as needed until the rice is cooked through and the risotto reaches your desired creamy consistency. I used about 3-4 cups of stock in total.
Step 16
While the risotto is cooking, prepare the shrimp. In a separate pan, melt a little butter with about 1/3 Tbsp of minced garlic. Add the shrimp and cook until they turn pink and opaque. Season with black pepper. I added a splash of soju to help eliminate any potential fishiness. Since I used salted butter, I didn’t add extra salt.
Step 17
Once the risotto is cooked to perfection, turn off the heat. Stir in about 5 Tbsp of the homemade basil pesto. You can adjust the amount of pesto to your liking. Any leftover pesto is delicious spread on toast!
Step 18
Serve the basil pesto risotto immediately. Arrange the cooked shrimp on top for a beautiful presentation. The vibrant basil aroma, creamy texture, and savory shrimp make this dish truly special and far more delicious than many restaurant versions. We highly recommend you try making this fantastic risotto!
