Risotto with Riso Scotti’s Arborio, pistachio pesto and yogurt.

INGREDIENTS (SERVES 3)
• 320 g of Riso Scotti’s Arborio rice
• 1 shallot
• 50 ml of white wine
• 1 l of hot vegetable broth infused with cardamom
• 40 g of ghee or butter
• Salt to taste
• 80 g of unsalted shelled pistachios
• 20 g of light extra virgin olive oil
• 1 tablespoon of rose water
• 30 g of Parmesan or Nabulsi cheese
• Juice of ½ lemon
• 100 g of Labneh or Greek yogurt
• Fresh aromatic herbs (mint, parsley, coriander)
• Freshly ground pepper

Procedure:
Start with Riso Scotti’s Arborio rice, toasting it in ghee or butter, until translucent and fragrant. Add warm broth infused with cardamom, one ladle at a time. Blend pistachios, lemon, Parmesan cheese and olive oil into a smooth, rich pesto. Add the pesto to enrich the flavor. Top with creamy Labneh or Greek yogurt, fresh herbs, and a touch of black pepper. Try it yourself and share your dish with #ScottisMethod!