Risotto
with red pepper and pesto.

PROCEDURE:
Let’s prepare the pesto: in the glass of the blender put the washed and dried basil leaves, pine nuts, garlic, salt and 135 g of oil. Blend everything until you get a homogeneous structure; finally add the two cheeses while continuing to blend.
Let’s prepare the pepper cream: cut the peppers into four parts, removing the seeds and the white part, then cut it into cubes. Now, chop the shallot by browning it with 1 tablespoon of oil, add the diced peppers and sauté them over high heat, seasoning with salt and pepper. Then wet them with a ladle of broth and cook them for another 10 minutes before blending everything.
Now let’s prepare the risotto: pour the rice into the pot and toast it for 2 minutes “dry”; Deglaze with the white wine and, when the alcohol content has evaporated, wet the rice with the vegetable broth, stirring carefully. Three minutes before cooking, add the pepper cream to the pot and mix well. Once cooked, turn off the heat and stir in the butter and cheese.
We then serve your red pepper risotto decorating the dish with drops of pesto and juniper berries.