Cook Time 45 minutes to 1 hour
5 cups Organic Vegetable Broth, more if needed
1 cup water, more if needed
3 tablespoons DeCarlo DOP Extra Virgin Olive Oil
1 onion, chopped
2 cups Arborio Rice
1/2 cup dry white wine
1 1/4 teaspoons Trapani Sea Salt
1/2 cup Sun-dried Tomatoes, chopped
1/4 teaspoon freshly ground black Tellicherry Peppercorns
3 tablespoons Pesto Paste
1/4 cup grated Parmigiano-Reggiano, more for serving
1.In a medium saucepan, bring the Vegetable Broth and water to a simmer. In a large pot, heat the DeCarlo DOP Extra Virgin Olive Oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2.Add the Arborio Rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and Trapani Sea Salt and cook, stirring frequently, until all the wine has been absorbed.
3.Add the Sun-dried Tomatoes and about 1/2 cup of the simmering Vegetable Broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. . You may not need to use all of the liquid, or you may need more broth or some water to get the risotto to the right creamy consistency.
4.Stir in the Tellicherry Pepper, Pesto Paste, and Parmigiano-Reggiano. Serve the risotto with additional Parmigiano.
Recipe adapted from and photo courtesy of www.foodandwine.com