Ingredients For 2 servings:
- 180g Rice (Carnaroli, or Arborio, or Vialone Nano)
- 280g ready tomato sauce
- 40g glass of white wine
- 750ml vegetable broth
- 20g extra virgin olive oil
- 20g chopped onion
- 20g butter
- Grated parmigiano reggiano cheese
- Fresh basil leaves
- Salt & Pepper
Method
- In a saucepan, heat oil over medium heat. Add in onion. Saute 1-2 minutes until softened.
- Add in dry rice until it is hot (do not let it turn brown).
- Add in the white wine until it evaporates
- Add in the broth only until it covers the rice and let it be absorbed.
- Add the tomato sauce and some more broth into rice. Stir; bring to boil over medium heat.
- Turn heat to low and cover. Let simmer for 10/12 minutes, stir occasionally. If the rice turns too dry, add little by little some more broth.
- After this phase, you can add the butter and the parmigiano cheese. Stir and let all the flavors combine for 1 or 2 minutes.
- Divide the risotto in 2 plates, decorate with some fresh basil leaves, serve warm.
Advice:
If you wish to add some fish, you can use fish broth instead of vegetable broth. Do NOT use butter, but substitute it with EVO oil, and do not use parmigiano cheese.
In Italy we like risotto “al dente”, therefore the total cooking time for a risotto may vary from 14 to 16 minutes, according to the variety of rice you choose.