Risotto with pesto, Stracchino and prawns
Peel the prawns, cut them into pieces and leave some whole ones for plating. Grill them quickly and set aside.
Sauté the finely chopped onion with olive oil and a pinch of salt. Crush the basil with 20g of olive oil and ½ clove of garlic and a pinch of salt until it becomes a thick paste and add it to the onion frying. Add the rice and stir-fry until it becomes transparent.
Gradually add the hot vegetable broth, stirring constantly with a spatula so you don not break the rice grain. It is important to wait until the broth has been absorbed before continuing to add. Continue adding broth and stirring until the rice is almost cooked, with a hard point inside. The process will take between 15-18 minutes, it should not be too dry or too brothy.
Add diced Stracchino Quescrem, and butter the risotto by dissolving the cheese. Add the ironed pieces of prawns and mix. Serve and finish the dish with the whole prawns, some basil leaves, toasted pine nuts and a dash of olive oil.