Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 250g. Carnaroli rice 1 shallot 20g. 30ml vegetable butter. 80g skimmed milk. pesto 1 / 2 cup white wine 20g fresh basil. Parmesan broth salt pepper PROCEDURE -------------------------- Take a jug, fill it with 250gr. Rice and remember the height reached, because 'that will' the notch to measure the broth.
Prepare the broth and mettetene twice the level of rice in the jug, pour the broth in a saucepan and warm it until it reaches a boil. Peel shallots and chop fine. In pressure cooker, melt 10g. of butter, add chopped shallots and let browning gently over low heat for several minutes, add the rice and cook 3 minutes for example.
Blend with 1 / 2 cup white wine, let evaporate and add the broth all at once, so 'as you have measured. Stir once, cover with lid, turn the heat to wait until the pot begins to hiss. As soon as you hear the whistle, lower the heat to maintain the constant whistling. After exactly 7 minutes, remove from heat, open the valve and as soon as possible, open the lid, add the 10g.
of remaining butter, milk, Parmesan and pesto. Mix well to make homogeneous the risotto with salt and pepper. Do remarry a few minutes, serve immediately garnished with a few leaves of fresh basil. 
Prepare the broth and mettetene twice the level of rice in the jug, pour the broth in a saucepan and warm it until it reaches a boil. Peel shallots and chop fine. In pressure cooker, melt 10g. of butter, add chopped shallots and let browning gently over low heat for several minutes, add the rice and cook 3 minutes for example.
Blend with 1 / 2 cup white wine, let evaporate and add the broth all at once, so 'as you have measured. Stir once, cover with lid, turn the heat to wait until the pot begins to hiss. As soon as you hear the whistle, lower the heat to maintain the constant whistling. After exactly 7 minutes, remove from heat, open the valve and as soon as possible, open the lid, add the 10g.
of remaining butter, milk, Parmesan and pesto. Mix well to make homogeneous the risotto with salt and pepper. Do remarry a few minutes, serve immediately garnished with a few leaves of fresh basil.
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