Ingredients.

1. Put the Basil leaves and some salt in a blender and grind. Pour a little oil and grind in a blender to obtain a creamy texture. Add the garlic. It should not be too much, so he did not score the taste of Basil. Add nuts and cheese and mix everything in a blender, gradually adding the remaining olive oil. Season with salt and pepper, remembering that Parmesan itself is salty and raw garlic gave the dish a spiciness. Instead of a blender you can use a mortar and pestle and grind all the ingredients by hand. The sauce itself is great for pizza, fish, meat and seafood. Stored in the refrigerator in an airtight container for up to three weeks.

2. For the risotto bring the broth to a boil, reduce the heat to low. Heat olive and half butter in a saucepan with a thick bottom. Add the chopped onion and cook 5 minutes until transparent. Add rice and stir so that the rice grain was covered with oil. Add the wine and stir until it is absorbed.

3. Add the broth gradually, by ladle, stirring until all of the liquid has been absorbed, until the rice is tender, while still maintaining the texture (no mush, al dente). It will take approximately 20 minutes.

4. Add the remaining oil and finely grated Parmesan, stir and put into the refrigerator until cool.

5. Add 4 tbsp of pesto to the rice and stir. Divide risotto into 8 equal parts. Mozzarella and tomatoes cut into.

6. Put in hand a full tablespoon of risotto, flatten with a spoon and put several slices of cheese and tomatoes. Roll risotto into a Patty so that the stuffing appeared inside.

7. Roll the zrazy in breadcrumbs and fry in olive oil for 4-5 minutes on both sides on low-medium heat until Golden brown. If they fall apart, you can add to risotto tablespoon of flour and stir.