Truffle & Artichoke Pesto Risotto

Photo of a bowl of Risotto and jar of pesto beside it

Risotto heaven! This rich and creamy savory risotto is elevated with Belazu’s Truffle & Artichoke Pesto, which you can find online or instore at Posh Pantry!

Photo of a bowl of Risotto and jar of pesto beside it

Truffle and Artichoke Pesto Risotto

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 1 onion finely diced
  • 2 stalks celery finely diced
  • 400 g arborio rice
  • 200 ml white wine
  • 2.5 L vegetable or chicken stock heated (hot)
  • 75 g parsley chopped
  • ½ jar Truffle & Artichoke Pesto (see below)
  • 100 g grated Parmesan
  • 100 g unsalted butter cold and diced
  • Salt to taste

Instructions
 

  • Place a large saucepan on a medium heat and add the olive oil. When hot, add onion and celery. Cook until softened and sweet, 5-10 minutes, turning down the heat if they begin to colour.
    3 tbsp extra virgin olive oil, 1 onion, 2 stalks celery
  • Add the rice to the pan, turn up the heat and season well with salt, while stirring and coating in the oil for around 2 minutes.
    400 g arborio rice, Salt
  • Add the wine (careful may splatter!) to the pan and continue to stir the risotto until the wine has evaporated.
    200 ml white wine
  • Begin to add the hot stock one ladle at a time, stirring constantly with a wooden spoon or plastic spatula until absorbed. Continue to do this for around 15 minutes, only adding stock once the previous ladle has been absorbed. Check to see how cooked the rice is, then continue to add the stock, adding a little less each time until the rice is cooked to your liking.
    2.5 L vegetable or chicken stock
  • Finely chop the parsley and add to the pan along with the Pesto, Parmesan and butter. Cover with the lid and leave to rest for two minutes.
    75 g parsley, ½ jar Truffle & Artichoke Pesto, 100 g grated Parmesan, 100 g unsalted butter
  • Then, using a wooden spoon, beat the risotto vigorously for a minute to emulsify. If the risotto looks slightly too thick you can let it down with a smidgen more stock.
  • Divide between bowls and serve immediately. Top with a little more Pesto if you like. Enjoy!
Keyword Creamy, One Pot, Risotto

Posh Products

Jar of Truffle & Artichoke Pesto

Belazu Truffle & Artichoke Pesto – $10.50

food scale

Escali Italy Glass Scales – $79.99

White Chocolate Cheesecake

Cheesecake with cooked cherries on top

Try this sweet treat white chocolate cheesecake for your next dinner party or family dinner, using Wilton Candy Melts and a fruity topping of your choice!

Cheesecake with cooked cherries on top

White Chocolate Cheesecake

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

Crust

  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup butter melted

Filling

  • 24 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 4 Eggs
  • 12 oz White Candy Melts
  • 1 teaspoon Imitation Clear Vanilla Extract
  • 1-1/3 cups heavy whipping cream

Instructions
 

  • Preheat oven to 300°F. Prepare 9 in. springform pan with vegetable pan spray. Wrap bottom half of pan in heavy-duty aluminum foil.
  • For crust, stir together graham cracker crumbs, sugar, and butter. Pour mixture into prepared pan and firmly press into bottom; set aside.
    1-1/2 cups graham cracker crumbs, 1/4 cup butter, 2 tablespoons granulated sugar
  • For filling, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, while mixing at low speed.
    24 oz cream cheese, 2/3 cup granulated sugar, 4 Eggs
  • In a microwave safe bowl, melt Candy Melts candy according to package directions. Cool slightly. Add melted candy, vanilla, and cream to cream cheese mixture. Mix well. Pour batter into pan.
    12 oz White Candy Melts, 1 teaspoon Imitation Clear Vanilla Extract, 1-1/3 cups heavy whipping cream
  • Place pan on rimmed baking sheet. Fill baking sheet with about 1/2 inch of water. Bake for 2 hours 15 minutes to 2 hours 30 minutes, or until center of cheesecake jiggles only slightly. Transfer to cooling grid to cool completely; refrigerate overnight or at least 12 hours until cheesecake is firm.
  • Finally, top with your favorite topping like chocolate or fruit.
Keyword Cheesecake, White Chocolate

Posh Products

Springform pan used to bake cheesecake

Wilton Excelle Elite Springform Pans – $27.99

Bag of Candy Melts to use in cheesecake

Wilton Candy Melts (Bright White) – $7.99