Tomato Risotto
Ingredients
- 400g Carnaroli rice
- 200g fresh cherry tomatoes
- 200ml tomato purée (passata)
- 1 liter vegetable broth
- 1 onion
- 40g Pecorino Romano cheese, grated
- 3 tablespoons olive oil
- Fresh basil, to taste
- Fine salt, to taste
Instructions
- To prepare the tomato risotto, begin by sautéing a finely chopped onion in 3 tablespoons of olive oil over low heat for about 10 minutes; the onion should turn translucent without browning.
- Add the rice and toast it for a couple of minutes. Pour in a ladle of hot vegetable broth and allow it to evaporate.
- Add the cherry tomatoes (mixed with a teaspoon of sugar to balance the acidity), stir well, and add another ladle of broth.
- Stir in two tablespoons of tomato purée, if desired.
- Continue adding a ladle of broth whenever the risotto begins to dry out, stirring regularly, until the rice is cooked al dente.
- When nearly done, add chopped fresh basil to taste and season with salt if necessary.
- Remove the pan from the heat, stir in the grated Pecorino Romano to create a creamy finish (mantecatura), and mix thoroughly. Serve hot, garnished with a few fresh basil leaves.
Tips
If you prefer, you can replace the fresh cherry tomatoes with an additional 400ml of tomato purée. You can also flavor the risotto by adding black pepper or chili flakes according to your taste.