Sundried tomato and pesto risotto:
Fry in a little butter until brown:
1 medium minced onion.
1 stick of celery.
Then add:
2 cup of risotto rice.
5 cups of chicken stock and water.
1 glass white wine.
2 cloves crushed garlic.
2 tea bags of herbs or some fresh herbs.
One strip of citrus peel.
A few splash or liquid smoke.
A few splash of light soy sauce.
A few splash worcestershire.
Simmer for 15 minutes or until lightly cooked
Add extra water is desired to form sauce.
Serve with semidried tomatoes marinated in balsamic and anchovy pesto.
Tradtional and original recipe.
photo from www.duckduckgo.com
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