Tomato Risotto

Risotto al pomodoro

Like pasta with tomatoes, risotto is one of our heart dishes. A simple dish that immediately gets to the heart and like all simple dishes must be well done. We prepare it by cooking the tomato sauce until the consistency and intensity we prefer and cook the risotto in the most basic way possible. We do not fry onion, replace the broth with rosemary flavored water and stir without butter. The last secret touch? A dash of lemon in creaming that will give the right acidity to the dish. Now that we have revealed all our secrets you just have to repeat each step and enjoy this magnificent tomato risotto.

Ingredients for 4 people

320 g Carnaroli rice
500 g tomato puree
50 g grated Parmesan cheese
1 lemon
2 cloves of garlic
cottage cheese for serving
Evo oil


Prepare the sauce in a saucepan. Brown the dressed and crushed garlic in a little oil, add the tomato puree, a few basil leaves and cook until it begins to shrink. Season with salt.
As a cooking broth we use flavored water, bring water to a boil, salt it and add rosemary sprigs.
Toast the rice in a pot with a little oil, blend with a dash of white wine and let it evaporate. Add the tomato puree (without garlic and basil) and cook by adding the water to the rosemary little by little.
When al dente move the risotto out of the heat for creaming, add the Parmesan and the juice of one lemon, pepper and if necessary a dash of flavored water, the consistency of the risotto should be soft. Stir vigorously to stir well all the ingredients.
Serve in a flat plate with a few tips of ricotta and drops of tomato sauce for garnish, lemon zest and a sprinkling of pepper.

Risotto al pomodoro

Risotto al pomodoro

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