1 Clove of garlic
200/250ml or 1cup Extra virgin olive oil
120/150g or 3/4cup Basil leaves
50g or 1/2cup grated Pecorino cheese
70g or 1/4cup grated Parmesan cheese
15g pine nuts
500g or 3cups Acquerello Rice
150g or 2cups butter
80g or 1cup Parmesan cheese
Extra virgin olive oil
Chop the garlic and put in the food processor, add pine nuts, basil leaves, parmesan and pecorino cheese, adding the olive oil slowly, while the processor is running.
Bring the water to the boil and add the salt. Pour in the Acquerello rice and cook for 13 minutes. Drain the rice and mix it with pesto, butter and parmesan cheese. Reggiano. Use a mould to shape the rice on the plate. Sprinkle the rice with parmesan cheese, dribble a little extra virgin olive oil over the rice and garnish with a leaf of fresh basil.
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