Celery risotto (2)
Instructions
Saute in a tablespoon of oil, celery and sliced onion and chopped tomatoes, add 1/2 then the hot broth, add salt and cook covered for 20 minutes.
Add the rice, sprinkle with 1/2 glass of wine and let evaporate.
Bring the rice for doneness by adding the broth a little at a time.
Off fire incorporate 40 g of butter and 4 tablespoons of grated Parmesan cheese and serve.
Ingredients and dosing for 4 persons
- 400 g of rice
- 300 g of white celery
- 200 g of peeled tomatoes
- 1/2 onion
- Dry white wine
- 150 cl of nut soup
- Parmigiano
- Olive oil
- Butter
- Salt
- Pepper