There is plenty of recipes of cooking this famous meal. Each Italian has own secrets of risotto cooking. However there are some rules that should be complied with when cooking it. A special rice is used, more often arborio rice. Butter and cheese, parmesan preferable, are bound to be cold. A broth is to be added gradually, each time it is absorbed by rice. While cooking a risotto is to be constantly stirred. So a process needs some patience, but already in 20-25 minutes an amazing and elegant dish is on your table. Tomato risotto is perfect for a family dinner.
✅ Ingredients:
• arborio rice – 9 oz /250 g
• chicken or vegetable broth – 4 cup /1 l
• bulb onion – 4 oz /120 g
• celery – 1 stalk
• tomatoes – 12 oz /350 g
• parmesan cheese – 2 oz /50 g
• butter – 2 oz /60 g
• olive oil – 2 tbsp
• dried thyme – 1 tsp
• green basil – 1 tbsp /5 g
• white dry wine – 2/3 cup /150 ml
• salt – to taste
• pepper – to taste
✅ You will need:
• pan
• carving board
Preparation:
1. Chop the bulb onion and celery finely, remove cores and seeds out of the tomatoes and dice, grate the cheese finely and chop up the basil leaves.
2. Heat a pan with the olive oil and 1 oz /20 g of the butter, add the bulb onion and simmer over low heat for 2 minutes stirring constantly.
3. Add then the celery and keep simmering, stirring, for 2 minutes more over medium heat.
4. Add the rice and, stirring constantly, simmer over medium heat for 2 minutes, then pour in the white dry wine and simmer over medium heat stirring constantly.
5. As soon as the liquid has nearly fully evaporated, add 1 ladle of a hot broth and keep simmering stirring constantly over medium heat. Repeat as soon as evaporates.
6. In 15-20 minutes the rice is almost ready reaching «riso all’onda» consistence (not too thick and dry). Add the diced tomatoes and stir, simmer for 2 minutes over low heat stirring constantly.
7. Add the resting butter cut into small pieces, the butter should be cold, and keep simmering over low heat stirring constantly until the rice is of tender consistence as a thick cream.
8. Add the fresh basil, grated cheese and stir immediately, switch the heat off and lay out your tomato risotto on serving plates, sprinkle with the grated cheese and serve to the table