Risotto with Bresc Pesto Verde and Parmigiano - Bresc BV
Creamy risotto with a spicy twist: pure enjoyment of Italian comfort food with this risotto with Pesto Verde from Bresc, developed especially for hot applications.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Peeler
- Stove
- Serving platter
Ingredients
- 1 1/2 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
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