Didn’t do the shopping and don’t know what to cook? No problem! This red risotto is the ideal solution because it is prepared with ingredients that are usually always in the pantry: rice, tomato sauce, and grated cheese. And the result is truly surprising. A very tasty and super easy first course that I’m sure you will repeat often. Let’s see how to make it!
Other “colored” risottos that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Red Risotto
- 1.75 cups Carnaroli rice
- 1 shallot
- vegetable broth
- 1 cup tomato sauce
- 1.75 oz Grated Grana Padano (or Parmesan)
- 1 pinch baking soda
- A few leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Small Bowl
- 1 Pan
Preparation of the Red Risotto
Pour the tomato sauce into a small bowl and season it with a tablespoon of oil, a pinch of baking soda, a generous pinch of salt, and a couple of basil leaves torn with your fingers.
Peel the shallot and chop it finely. I used a super handy manual pull chopper. If you want to buy it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a moment, then add the rice and toast it for a couple of minutes.
Then begin to pour the boiling broth little by little as it is absorbed by the rice.
Halfway through cooking, add the seasoned tomato sauce and adjust with salt and pepper.
Finish cooking and flavor the red risotto with the grated cheese. If you like, you can stir in a knob of butter, but I didn’t.
Distribute the red risotto on individual plates and serve it immediately, very hot, sprinkling it with freshly ground black pepper. Enjoy! Paola
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