Risotto, American Pistachios, Capers and Lime

Risotto, American Pistachios, Capers and Lime





For the rosemary oil

200 g of extra virgin olive oil 

4 branches of rosemary 



320 g Carnaroli rice 

2 litres of vegetable stock 

100 g rosemary extra virgin olive oil 

50 g butter 

50 g grana padano cheese 

The grated zest of 1 lime 


For the dried capers 

Desalt 80 capers and then dry them in an oven at 60 C° for 4 hours. 


For the pistachio cream

200 g American pistachios 

30 gr. extra virgin olive oil 

100 g water



For the rosemary oil
Heat the oil to a temperature of 60°C. Add the rosemary and leave to infuse for at least two hours. Filter and keep the flavoured oil at ambient temperature. 

Toast the rice, pour in the white wine and continue cooking with the vegetable stock. After 15 minutes, remove from the heat and leave for 2 minutes; cover and stir in the rosemary oil, butter, grana padano cheese and grated lime zest; season with salt and pepper and add the chopped herbs.

For the pistachio cream
Blend all the ingredients until a smooth and homogeneous cream is obtained. 

Pistachio powder 

Place the pistachio cream at the base of the plate and pour the creamy risotto over it. Finish the dish with the dried capers and pistachio powder.

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