Risotto with borage & almond pesto

Method

1. Rinse the borage and scald it in boiling salted water for approximately 4 minutes.
2. Drain it and let it cool down on a paper towel. Keep the cooking water!
3. Wash a shallot and add it to the borage's cooking water without peeling it.
4. Lower the heat and let it simmer while you prepare the pesto.
5. Finely chop the almonds.
6. Put the borage, the almonds, 2 tbsp. of parmesan cheese, 1 tbsp. of pecorino cheese, 1 pinch of salt and pepper into the food processor.
7. Chop everything by adding as much oil and broth as needed to get a rich cream.
8. Prepare the risotto: finely chop the other shallot and fry it in a pan for 3 minutes.
9. Season with salt, stir and add the rice.
10. Let it toast for 3-4 minutes, then simmer with the white wine until reduced.
11. Add the broth little by little until the rice is cooked (it will take about 14 minutes).
12. Turn off the heat, add the diced Caciocavallo cheese and a knob of butter, then stir until creamy.
13. Season with salt, pepper and a generous pinch of grated nutmeg.
14. Immediately serve the risotto together with a spoonful of pesto.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you want to make this dish lighter, just omit the butter knob and reduce the cheese quantities.

Serving suggestion

Goes well with vegetable courses or light meat based dishes.

Wine selection

Chardonnay, Soave classico, Chianti, Dolcetto d'Alba or Sangiovese.

Family tip

You can replace the almonds with walnuts, if you prefer!

Dish history

Borage (Borago officinalis) is a wild green that is quite widely used in Italian kitchens. It can be easily recognised (and collected!) thanks to its beautiful star shaped blue flowers and its ovate, 'hairy' leaves. Both these parts of the plant are edible, but we suggest you scald the latter before eating it, in order to get rid of the prickly fuzz. Flowers can be enjoyed in salads or used as a decoration. The following recipe, an outstanding risotto with borage and almonds, will surprise you thanks to its delicate, yet unmistakable, taste.