Creamy and Tasty Tomato Risotto is a classic first course that most of us have prepared, a simple recipe but very appreciated by both adults and children.
It’s a good dish that delights with its creaminess and enveloping flavor, to prepare it well, a little attention is needed, no rush, and above all, good Carnaroli rice.
You can use tomato puree, chopped tomatoes, peeled tomatoes, or fresh tomatoes depending on the season.
The tips for a good risotto to follow are: toasting the rice, if you prefer, also deglazing with wine, then adding the hot broth a little at a time, stirring to release the starch, and finally stirring in butter and cheese.
My risotto was cooked with little broth, but gradually adding hot and steaming tomato puree, fairly soft, until the rice is cooked.
Now let’s see together how to prepare my risotto recipe.
YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Risotto
- 1 1/2 cups Carnaroli rice
- 2 1/2 cups tomato puree
- to taste olive oil
- to taste salt
- to taste vegetable broth (or hot water)
- 3 1/2 tbsps butter
- 1 onion
- 1/2 cup grated parmesan
- to taste fresh basil
Tools
- 2 Pans
- 1 Ladle
- 1 Stovetop
Steps
Start cooking the tomato puree or chopped peeled tomatoes.
In a pan, add half of the chopped onion, a bit of olive oil, and sauté everything; as soon as the onion is golden, add the tomato, mix, add a bit of salt, a few basil leaves, a bit of water and cook for about 10 minutes.
In another pan, sauté the other half onion with a bit of oil, add the rice, mix and toast everything well for a few minutes.
Add a ladle of broth or hot water, a bit of salt, and let it cook for a few minutes.
Now gradually add the cooked tomato puree to the toasted rice, but fairly soft, mix and gradually add all the tomato until cooked, about 12-15 minutes, if needed add some ladles of hot broth.
At the end of the risotto’s cooking, turn off the stove, add pieces of cold butter and grated parmesan, mix and blend everything well.
Plate the risotto, add fresh basil and, if desired, a sprinkle of grated parmesan or grana.
Serve hot and enjoy!
Storage and Tips
Tomato risotto can be stored in the fridge for about 2-3 days.
Before serving, heat it in a pan, microwave, or oven.
If you place it in a small baking dish and add more cheese or pieces of mozzarella, you can make a baked gratin risotto, or make little arancini.
FAQ (Questions and Answers)
What type of Carnaroli should I use?
You can use Vialone Nano or other brands found in the supermarket.
Can I use peeled tomatoes?
Yes, certainly, if you like to feel the chunks, just mash them first with a fork.
What can I substitute for Parmesan cheese?
You can use burrata or pieces of mozzarella for a good stringy risotto.
