Carnaroli rice is considered the king of rices and is widely used in the preparation of traditional risottos. We offer it to you in a different way, suitable for a light summer recipe. Here is our interpretation of a healthy and fresh recipe for a tasty and colorful summer appetizer: Carnaroli San Maiolo rice crown with Ligurian pesto.

Carnaroli Rice Ring with Ligurian Pesto
Ingredients for 4 people

500 g Carnaroli rice Cascina San Maiolo

1 pinch of coarse sea salt

For the pesto:

50 g of fresh and washed basil leaves

2 cloves of garlic

15 g of pine nuts

70 g of Parmigiano Reggiano

30 g of Pecorino

100 ml of extra virgin olive oil, preferably Ligurian

1 pinch of coarse sea salt

Proceedings:

Bring plenty of water to the boil in a large pan, add salt and rice.Stir lightly, lower the heat and cook for 15 minutes.Drain the rice, grease a donut-type mold and fill it with rice.Leave to rest for 15 minutes.In the meantime, prepare the pesto by placing all the ingredients in the blender glass until you obtain a smooth pesto.Turn the rice ring upside down onto a serving plate and serve with the pesto (see photo).