Risotto on the Phone, one of the characteristic dishes of Italian cuisine, a simple yet super delicious recipe. A quick risotto to prepare that everyone always loves
I have always loved rice with tomato sauce and it had really been a long time since I cooked it.
I tried to create the doses for a complete dish that is not excessively caloric, balancing the different ingredients within the recipe.
A first course (in this case a single dish) that is perfect for both adults and children.
This recipe is as simple as it is good.
If there is any risotto left, I suggest preparing some excellent Supplì.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 544.80 (Kcal)
- Carbohydrates 68.74 (g) of which sugars 0.39 (g)
- Proteins 17.40 (g)
- Fat 22.02 (g) of which saturated 10.66 (g)of which unsaturated 1.46 (g)
- Fibers 1.97 (g)
- Sodium 1,063.71 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Risotto on the Phone
- 11 oz Carnaroli rice
- 4 cups vegetable broth (made with carrot, celery, and onion)
- 17.6 oz tomato puree
- 5.3 oz fiordilatte (or provola, scamorza, etc.)
- as needed grated Parmesan cheese
- 1 clove garlic
- as needed extra virgin olive oil
- leaves basil
- salt
- pepper
Tools
- Pot
- Casserole
- Ladle
- Wooden Spoons
Steps for Risotto on the Phone
Prepare a quick broth with the half onion, celery, and carrot.
Otherwise, you can use a broth made with a vegetable bouillon cube, here’s the recipe homemade vegetable bouillon cube.
Preparation of the sauce.
In a large pan with a bit of extra virgin olive oil, brown the garlic clove.
Add the tomato puree and let it cook.
Add salt and a bit of pepper.
Flavor with basil leaves.
Let it cook on low heat until it reduces.
Toast the rice in a saucepan with a drizzle of extra virgin olive oil. Then cook by gradually adding the broth.
Halfway through cooking, add the cooked tomato sauce and continue to cook.
With the heat off, add the grated cheese and mozzarella cubes. Stir to combine.
Let it rest covered for 1/2 minutes and serve it hot and steamy.
Serve hot!
Enjoy your meal
Tips
The risotto can be stored in the refrigerator for up to 3 days.
Freezing is not recommended.
Replace the mozzarella with another cheese of your choice. For a spicy touch, add a chopped chili to the sauté!
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FAQ (Questions and Answers)
Can I replace the mozzarella?
Replace the mozzarella with another cheese of your choice.
Can it be frozen?
Yes
Can I use brown rice?
Yes, but it will cook for more time, check the section.
