How to make the risotto with tomato sauce, a recipe to be cooked in a pan, gradually cooked in broth, and to be served sprinkling with grated Parmesan cheese.
Ingredients 4 portions
- 1 small glass of white wine
- 2 tablespoons of grated Parmesan
- 1 liter of vegetable broth
- extra virgin olive oil
- 200 gr. Carnaroli rice
- about half an onion
- 4 or 5 ripe tomatoes
- salt and pepper
Preparation of the risotto with tomato sauce
Cut the tomatoes into small pieces after removing the peel by immersing them in boiling water for 2 minutes.
Fry the onion in a small pan with the oil, sprinkle with the white wine and leave to evaporate, then add the chopped tomatoes, salt and cook for 5 minutes.
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Meanwhile bring the broth to a boil.
Add the rice to the tomato sauce, pouring the hot broth a little at a time and stirring until the end of cooking, about 15-18 minutes.
After removing it from the heat, add the grated cheese and season with salt and pepper if necessary.
