Risotto al Basilico

While in the Ligurian area of Italy, we learned how good basil (basilico) pestos can be. So, it was my intent when we returned to learn how to make a pesto properly, to good taste, and to learn how to use it with pasta and risotto. Monday I made a basil pasta, with an Italian pasta called Trofie, and tonight I made a risotto with basil. Here’s a picture. Perhaps this would make even an Italian cook say, “Not bad for an American!” (By the way, the cook at Primula in Comogli told me how he made his pesto — exactly.)