Ingredients
10
- 1.5 kg risotto rice
- 5 shallots, finely chopped
- 5 litres vegetable stock
- 150 g Bresc Pesto Verde
- 250 g Parmesan cheese, shaved
- 60 g olive oil
- 125 g butter
- 10 cherry tomatoes and some basil for garnish
Used bresc products
Ingredients
Preparation method
Fry the shallot in olive oil. Add the risotto rice and fry briefly. Gradually add the hot stock and keep stirring until the rice is cooked and creamy. Stir in 3/4 of the cheese and the pesto and butter. Garnish with the rest of the Parmesan, tomatoes and basil.
Related themes
Tags
PS in foodservice