Risotto is a staple in Northern Italian cooking and in Piemonte we have a traditional one made with tomato sauce. As usual, I translate that tradition my way. I use the AnnaMaria’s Olive Bagna adding a range of great flavors along with tomatoes. And I made it using black rice rather than Arborio rice to add all the nutritional goodies of a rich whole grain.
Risotto has the reputation of being hard to make. It’s not, it just takes continuous attention. Try this recipe and discover a delicious and nutritious dish that will become a favorite.
Shopping:
If you want to make this dish right away and don’t have the patience to wait for the AnnaMaria’s Bagna to be delivered, here are the ingredients you can substitute (I give you instruction on how to use these in the video).
2 finely chopped garlic cloves
2/3 cup canned diced tomatoes
2 TBS finely chopped red pepper
2 TBS finely chopped carrots
2 TBS coarsely olives
1 tsp balsamic vinegar