350gr Carnaroli rice
Q.B. Vegetable broth
40gr Parmigiano 30 months
50gr Dried tomato and aglio orsino pesto.
Q.B. Extra virgin olive oil
Q.B. White wine
Dry toast the rice, deglaze with the white wine and let it evaporate, add the vegetable broth and salt.
Add the vegetable broth, almost cooked, add the dried tomato and aglio orsino pesto.
When cooked, stir in the butter and Parmesan cheese and extra virgin olive oil. Serve and add thyme leaves and grated lemon and pepper.