Ingredients
Risotto milanese timbales
Pesto
Method
1.Combine stock and the water in medium saucepan; bring to the boil. Reduce heat; simmer, covered.
2.Meanwhile, heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in wine and saffron; cook, stirring, until wine is absorbed.
3.Add ½ cup of the simmering stock; cook, stirring, over low heat, until stock is absorbed. Continue adding stock, in ½ cup batches, stirring, until stock is absorbed after each addition.
4.Total cooking time should be about 35 minutes or until rice is tender. Stir in butter and cheese. Cool to room temperature.
5.Grease six-hole (¾-cup/180ml) texas muffin pan; line with plastic wrap.
6.Next make pesto. Process basil, nuts, garlic and cheese until chopped finely. With motor operating, gradually add combined oil and juice, in a thin, steady stream; process until pesto is smooth.
7.Divide half the risotto among pan holes; top with pesto. Spoon remaining risotto over pesto; smooth tops. Refrigerate 3 hours. Remove timbales from refrigerator 1 hour before serving, top-side down.
