Calabrian Chili Pesto Risotto

1/7/2024

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Sides / 2 Mains

WHAT YOU NEED

Empty the broth in to as small, covered pot along with 1 Tbsp. tomato paste, and bring to a boil. once boiled, reduce to a simmer and keep covered.
In the meantime, begin heating the EVOO, butter, pepperoncini, and garlic, in a 10" skillet set to just below medium. Once heated, let everything sizzle together for 30 seconds or so before adding the shallots and a good pinch of both salt & pepper. Stir and cook about 4 minutes. Stir in the remaining 1/2 tbsp. tomato paste, and 1 Tbsp. of the pesto, and continue to stir and cook another 2 minutes. Next, stir in the rice and continue to stir and cook until rice has gone opaque and the germ is visible.
At this point, pour in the wine and let that wine sizzle until almost entirely absorbed. Now, ladle in some broth and stir in a tbsp. pesto and a pinch of salt. Simmer until absorbed, stirring as needed, and continue two to 3 more times, adding pesto and a pinch of salt on each round. Once the rice is al dente and just about perfect, add one final ladle of broth and simmer until it is reduced only by half to keep it creamy. Turn off the heat and fold in the lemon and grana padano. Stir, cover, and set aside for just a couple minutes.
Remove cover and season to taste with salt & pep. You may also consider stirring additional pesto in to the finished risotto as well. Serve each portion with fresh parsley, some grated grana, and some shaved as well. ENJOY!