Basil risotto with red mujjól Shikrán® in spheres
1 cup Arborio rice
3 cups vegetable stock
1 clove of garlic
½ onion
2 tbsp pesto
3 basil leaves
Red Mujjól Shikrán
2 tbsp olive oil
Salt
Preparation
50′
4
Medium
Put a couple tablespoons of olive oil in a pot and add the finely chopped onion and garlic. Let them simmer until the onion is tender.
Add the rice and pesto and sauté lightly. Pour in the stock, 1 tbsp red Mujjól Shikrán and basil leaves. Salt to taste if necessary.
Allow to cook over a gentle heat, stirring constantly, until the rice is tender or following the rice manufacturer’s instructions regarding the cooking time.
Serve with more red Mujjól Shikrán and basil leaves to decorate.
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