From this first batch, collected right at the beginning of the season, I made an utterly flavorful pesto (you can find the recipe below under the risotto recipe or simply click here to head right to it). It's really simple, no fancy or overly expensive (yes, I'm looking at you pine nuts!) ingredients involved. And it's also incredible versatile, as you can see here or you could use it here instead of the regular basil pesto. For me, that's one of the most important parts in making my own sauces ...
risotto
Roasted Hokkaido Millet Risotto
I was born and raised in Austria. As Austria shares a border with Italy, it's only natural that Italian food played a big role in my growing up. It was the late 80th and early 90th and Italian food was considered healthy, comforting and delicious. And nothing has changed about that assumption for me. I still enjoy Italian food very much and a pasta or risotto is one of my favorite meals on weekdays. However, I also like playing around with recipes. Experimenting. Discovering new flavors and ...
