Black Rice Apple and Pear Risotto with Parsley Basil Pesto

A few days ago, when I was trying to come up with a menu for this week, my older sister told me that she had made a risotto out of black rice.  Justin and I have had some good success with making risottos, and since black rice was supposed to have some different health benefits and an interesting flavor and texture, I was intrigued by the idea.  This particular recipe was cobbled together using this black rice risotto from Ellie Krieger and this apple walnut risotto, plus some other ideas we brainstormed during that conversation.  Inspired by the basil garnish on Ellie Krieger's risotto, I decided to top ours with a pesto slightly modified from one found in this cookbook.  The risotto turned out fantastic, and the pesto went really well, though it's not strictly necessary if you are not a fan of pesto. :)

Ingredients
For the Risotto:
6 cups chicken broth
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 1/2 cups black rice
1/2 cup dry white wine (Martinelli's sparkling apple pear would work well as a nonalcoholic substitute for this recipe)
black pepper to taste
1/2 tsp salt
1 granny smith apple, chopped
1 green pear, chopped
4 oz smoked Gouda, cubed
1/4 cup crumbled Gorgonzola

For the Pesto:
1 bulb garlic, roasted
3/4 cup chopped flat-leaf parsley
1/2 cup fresh basil leaves
3 Tbsp toasted pecans
1/4 cup olive oil
Salt and pepper to taste

In a food processor, combine pecans, parsley, basil and garlic and process until fairly well chopped.  Pour in oil and sprinkle with salt and pepper to taste.  Continue to process until desired pesto texture.  Set aside.

Heat the broth in a medium pot over medium-high heat until hot but not boiling. Reduce the heat to medium low; keep warm while you make the risotto.

Heat the oil in large frying pan over medium heat.  Add the onion and garlic and stir to coat. Cook until very soft, about 4 minutes, then stir in the rice until evenly coated. Cook for 1 minute, then add the wine; reduce the heat to medium-low and cook until the wine is almost completely absorbed, about 3 minutes. Add about 3/4 cup of the hot broth, stirring frequently until the broth is almost completely absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding about 3/4 cup at a time, until the rice is tender yet still a little bit chewy and the dish is creamy-looking, about 50 minutes total. Add the chopped apple at the same time as the last of your chicken broth.  Remove from the heat and stir in the 1/2 teaspoon of salt, pepper to taste, the pear, and the gouda and gorgonzola.  Serve topped with the pesto.