Risotto with tomato

Prep. Time

Tempo di preparazione icon

2 min.

Cook. Time

Tempo di cottura icon

30 min.

Type

Portata icon

Main Course

Serving

Porzioni icon

3 people

Ingredients

Riso Carnaroli

340 gr

Carnaroli Rice

Pomodorini di Collina

500 gr

Small Tomatoes Hillock

Cipolla Bianca

1

White Onion

Formaggio

100 gr

Grated Cheese

Burro

15 gr

Butter

Brodo vegetale

to taste

Vegetable Broth

Olio di oliva extravergine

to taste

Extra virgin olive oil

Sale

to taste

Salt

Pepe nero

to taste

Pepper

Basilico

to taste

Basil

Very few ingredients for a classic, refined and very tasty dish!

Instrunctions

You start by preparing the vegetable broth.

  1. Brown the finely chopped onion with the extra virgin olive oil in a saucepan with double handles.
  2. In the meantime, leave the broth to boil, which must always be hot to sprinkle the risotto and let it cook at best.
  3. Once the onion is wilted, toast the rice, add salt and pepper and leave for about 3 minutes in the pot, turning it continuously with a wooden ladle.
  4. Once this is done, put the La Bella San Marzano tomatoes and turn, squeezing them lightly to help cooking.
  5. Begin to sprinkle with the broth until the rice is cooked.
  6. At this point, stir in the butter and cheese, add the basil and mix everything well.
  7. Serve the rice with a few decorative basil leaves and a drizzle of raw oil.

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