Pesto Mushroom Risotto

Ingredients

• 15-20 fresh basil leaves
• 6-8 button mushrooms
• 8-10 white shimeji mushrooms
• 1 cup Arborio rice
• 4-5 garlic cloves
• 1½ tablespoons pine nuts
• Black pepper powder to taste
• Salt to taste
• 1-2 tablespoons parmesan cheese powder
• 4 tablespoons extra virgin olive oil + for drizzling
• 1½ tablespoons finely chopped garlic
• 1 medium onion, finely   chopped
• 4½ - 5 cups vegetable stock
• 2-3 tablespoons fresh cream
• 50 grams parmesan cheese + for garnish
• Sautéed shimeji mushroom for garnish
• Fried garlic for garnish
• Fresh basil sprig for garnish

Method

1. Vertically slice button mushrooms and vertically cut shimeji mushrooms in half.
2. To make pesto, put basil leaves in a grinder jar, add garlic cloves, pine nuts, black pepper powder, salt, parmesan cheese powder and 2 tablespoons extra virgin olive oil and grind to a fine paste. 
3. Heat remaining olive oil in a pan, add garlic and onion, mix well and saute till translucent. 
4. Add both mushrooms, mix and sauté for 2-3 minutes. Add rice, mix well and saute for 1-2 minutes.
5. Add 1½ cups vegetable stock, mix and let the mixture come to a boil. Cook for 4-5 minutes stirring in between.
6. Add 2 cups vegetable stock again and mix well. Cook till it comes to a boil and continue to cook for 2-3 minutes stirring in between.
7. Add remaining vegetable stock, mix and cook till it comes to a boil again. Continue to cook for 5-6 minutes stirring in between.
8. Add 2-3 tablespoons pesto, mix and cook for 1-2 minutes. Add salt, mix well and cook for 3-4 minutes.
9. Add black pepper powder and fresh cream, mix and cook for 2-3 minutes. 
10. Grate parmesan cheese directly over the mixture and mix well. Take the pan off the heat.
11. Transfer the risotto into a serving bowl. Garnish with parmesan cheese, sautéed shimeji mushrooms, fried garlic and basil sprig. Drizzle some olive oil and serve hot.