Risotto with brandy , basil pesto and scamorza cheese

chef

Diego Ponzoni

Serve 6

Prepare the stock following the instructions on the package. In a saucepan, wit hsome extra virgin olive oil, sweat the chopped onion; add the carnaroli rice and let it  to toast for  few minutes. Deglaze with some of the brandy and let it evaporate, then continue to cook, adding the prepared stock a little at a time. Two minutes before the risotto is ready, remove the pan from the heat, add the remaining brandy, the pesto, the smoked cheese cut into cubes and the butter. Finish the cooking and serve the risotto.