Cheesy Tomato Risotto, a comfort for body and soul, enjoyed right after it’s made, scented with oregano, it’s a delight for the eyes and the palate. If you’re lucky enough to have homemade tomato sauce from this summer, it will be a stunning dish, otherwise get a good tomato puree, a bit of patience to stir your risotto to cook it through, and you’re done.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice
- 5 1/3 oz Tomato puree
- 1 onion
- to taste vegetable broth
- to taste Salt
- 4 tbsps Butter
- to taste Extra virgin olive oil
- 5 1/3 oz Stracchino cheese
- to taste Oregano
Preparation
Thinly slice the onion and let it soften in a saucepan with a drizzle of extra virgin olive oil. Add the rice and let it toast for a few minutes. Add the tomato puree and mix well. Cook the rice by gradually adding the vegetable broth. Adjust with salt.
Add the tomato puree and mix well. Cook the rice by gradually adding the vegetable broth. Adjust with salt.
Remove from heat, add the butter and oregano and mix very well to make it nice and creamy. Add the stracchino cheese in chunks and mix just enough to distribute it, but not for it to melt completely. There should be chunks that will become stringy with the heat of the rice when served. Plate and serve immediately.
Notes
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