- • rice for risotto or round - 400 Grams ((not washed))
- • broth (chicken, fish, vegetable) - 1.1 liters
- • olive oil - 2 items. spoons
- • butter - 100 Grams (to start cooking and at the very end)
- garlic - 2 teeth
- • celery (petiolate) - 1,5 slices
- • dry wine - 2 glasses
- salt - - To taste
- ground black pepper - - Pinch
- freshly grated Parmesan - 115 Grams
- sauce pesto - - To taste
Risotto bianco with pesto sauce
Servings: 6