Celery risotto
Instructions
Cut the ribs and the heart of celery into thin slices and chop the leaves.
Deprive tomatoes Peel and seeds and cut into thin wedges.
Saute vegetables with 3 tablespoons of olive oil, crushed garlic and chopped onion.
Remove garlic and add the rice, salt and pepper and bring to cooking together gradually the hot broth.
Finally add a knob of butter and Parmesan cheese.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of fresh tomatoes
- 1 onion
- 150 cl of broth
- Olive oil
- Butter
- Grated parmesan cheese
- Salt
- Pepper
- 1 green celery not too big
- 1 clove of garlic