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Italian Tomato Risotto (Risotto al Pomodoro)
Tomato risotto is a traditional dish of Italian home cooking. It's a very easy, but tasty and flavorful dish. Risotto al pomodoro is an excellent recipe for family lunches or quick dinners because the ingredients are usually already in the pantry.Rice, peeled tomatoes, vegetable broth, basil and parmigiano reggiano cheese, all quality Mediterranean products. This is a recipe that we often make for everyday meals, just like pasta with tomato sauce.
Ingredients
- 350 g rice ¾ pound, Carnaroli or Arborio
- 1 onion small
- 400 g tomatoes ~1 pound, San Marzano peeled
- 1 liter vegetable broth ~4 cups
- 30 g butter ¼ stick, unsulted
- 1 tablespoon olive oil extra virgin
- 3 tablespoons Parmigiano Reggiano grated
- 10 leaves fresh basil + more for decoration
Instructions
- Prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it. The broth should be hot.
- Chop the onion finely.
- Pour the extra virgin oil into a large saucepan. Sauté the chopped onion over a low heat for about 2-3 minutes, until it becomes glassy. Be careful not to let the onion burn or the risotto will become bitter.
- Once the onion is golden, add the rice and toast over medium heat for a few minutes, stirring occasionally.
- Add a ladle of hot vegetable broth and stir.
- Now add the peeled tomatoes with all their juice.
- Mash the tomatoes with the wooden spoon so that they are crushed as much as possible.
- Stir well and add another ladle of broth.
- Cook the tomato risotto over medium heat, without a lid, stirring occasionally. Carnaroli rice cooks in 18 minutes from toasting. We recommend that you TASTE the risotto to check if it's done. If it's too dry, add a little broth. Adjust salt to taste.
- When almost cooked, add the chopped basil.
- Remove the saucepan from the heat. Add the butter and grated Parmigiano Reggiano and stir.MANTECATURA: This step is called Mantecatura. As with all risottos, the moment of mantecatura is crucial. When cooked, the risotto must be "soft", not too dry, when you remove it from the heat. So add butter and Parmigiano. Stir and serve.
- Serve the Tomato Risotto hot garnished with a few whole basil leaves.
Nutrition
Serving: 100gCalories: 460kcalCarbohydrates: 80gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 19mgSodium: 1112mgPotassium: 387mgFiber: 3gSugar: 6gVitamin A: 1645IUVitamin C: 16mgCalcium: 89mgIron: 1mg
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