The pizzaiola risotto with Asiago is a first course that combines the creaminess of risotto with the lively Mediterranean flavors. This risotto is fragrant with tomato, oregano, or basil, enriched by the strong and enveloping taste of Asiago cheese, giving it a stringy and irresistible note. Perfect for those who love comfort food but don’t want to give up a gourmet touch, it’s ideal for a family dinner or to surprise guests with something simple but irresistible. If you love risottos, try the lemon risotto, the Taleggio risotto, the beer risotto, or the mushroom risotto.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Saints
Ingredients for the preparation of pizzaiola risotto with asiago
- 1.5 cups Carnaroli Rice
- 17.5 oz Tomato Sauce
- Half onion
- as needed Vegetable Broth
- as needed Extra Virgin Olive Oil
- 1 tbsp Butter
- as needed Salt
- 9 oz Asiago
- as needed basil or oregano
- 1 oz Parmesan
Tools
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- Saucepan
Preparation of pizzaiola risotto with Asiago
Slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil. Add the rice, toast it for a couple of minutes, and deglaze with hot broth. Add the tomato sauce or chunks if you prefer and mix well. Continue cooking by gradually adding vegetable broth until the rice is cooked, stirring to prevent sticking and to release the starch from the rice.
When nearly cooked, remove the rice from the heat, adjust the salt, and add the butter, Parmesan, basil or oregano, and diced Asiago. Mix well.
Let it rest for 2 minutes. Give it another quick stir and serve.
Storage
You can store the risotto in the fridge for a couple of days.
