Roasted Garlic Truffle Risotto with Seared Broccolini and Mint Pesto | Sokos Kitchen
Roasted Garlic Truffle Risotto with Seared Broccolini and Mint Pesto
30 mins prepServes 4
A delightful dinner featuring creamy roasted garlic truffle risotto paired with vibrant seared broccolini topped with fresh mint pesto. This meal also suggests slow-cooked short ribs (recipe not included here).
1. **Prepare Roasted Garlic:** Wrap 1 garlic bulb in tinfoil with 0.5 tablespoon of olive oil and a pinch of salt. Place in the oven and roast on 400°F (200°C) for 35 minutes.
2. **Make Mint Pesto:** In a food processor, combine 0.25 cup basil, 2 cups arugula, 0.25 cup mint, juice of 0.5 lemon, 0.25 cup olive oil, 1 teaspoon salt, 0.25 cup pistachios, and 2 cloves garlic. Blend until smooth.
3. **Cook Risotto:** Finely dice 0.25 cup of white onion (or one small shallot) and add to a pot on medium heat with 1 tablespoon of olive oil and a pinch of salt. Sauté until the onion is translucent, then add 1 cup of Arborio rice. Toast the rice in the pan, stirring it around for about 3 minutes.
4. Deglaze the pan with 0.5 cup of white wine. Bring to a simmer, then turn to low. Let the rice fully absorb the wine (about 7 minutes).
5. Add 0.5 cup of stock or broth. Let it get absorbed, and then repeat this process 3 more times (for a total of 2 cups stock/broth added in 0.5 cup increments).
6. After the last time the broth has been absorbed, turn off the heat and stir in 0.25 cup of shredded Parmesan and 2 teaspoons of truffle oil.
7. **Sear Broccolini:** In a cast iron skillet on high heat, sear 8 pieces of broccolini in 1 tablespoon of olive oil. Cook for 4 minutes on each side.
8. **Serve:** Serve the seared broccolini topped with the mint pesto, fresh Parmesan, and crushed pistachios alongside the roasted garlic truffle risotto. Enjoy!
