Pesto risotto and ricotta | Recipe | Kitchen Stories

Ingredients

• 1 bulb pearl onion
• 60 ml olive oil
• 100 g rice
• 100 ml dry white wine
• 400 ml chicken stock
• 80 g Parmesan cheese (for serving)
• 80 g butter
• 15 g pine nuts (toasted, for shaking)
• 60 ml olive oil (for shaking)
• 1 clove garlic (for shaking)
• 1 1/3 tsp salt (for shaking)
• 60 g Parmesan cheese
• 25 g basil (for shaking)