Risottos are my passion. I love making them and I find them delicious, especially when the weather outside gets colder. The tomato risotto is very simple, but in its simplicity, it is uniquely delicious. Creamy, enveloping, with the colors and scents of summer, yet it warms the heart. A dish that always pleases, made with a few simple ingredients, served steaming hot. Let’s get to work and prepare the tomato risotto together.
If you, like me, love risottos, here are some delicious recipes to try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of tomato risotto
- 1 1/2 cups rice
- 1 quart vegetable broth
- Half onion
- 3 tablespoons extra virgin olive oil
- 7 oz tomato purée
- 3 tablespoons butter
- 1/3 cup grated Parmesan cheese
- a few basil leaves
Tools for the preparation of tomato risotto
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- 1 Saucepan
Steps for the preparation of tomato risotto
Clean and coarsely chop an onion. Sauté it for a couple of minutes in a saucepan. Add the tomato purée, salt, and pepper (a pinch of sugar if you like) and let the sauce thicken for about ten minutes.
Toast the rice in a saucepan with a drizzle of oil. Add the tomato sauce. Cook the rice, keeping it al dente, gradually adding hot vegetable broth.
When cooking is complete, remove the saucepan from the heat. Add the very cold butter in pieces, Parmesan cheese, and basil leaves. Stir and let it rest for 4-5 minutes. Stir again and serve.
Storage
The risotto should be consumed immediately after preparation. If stored for a couple of days, it can be reused for an excellent ‘riso al salto’ (crispy sautéed rice).
FAQ (Questions and Answers)
How can I enrich the risotto?
You can enrich it with stracchino flakes or with a small burrata, and it will be even more delicious.
