Risotto with Tomatoes (Cardinale)
Risotto • European
Description
Risotto with Tomatoes (Cardinale)
Ingredients
- Basil 0 oz
- Olive Oil 0 fl oz
- Spices 0 oz
- Salt 0 oz
- Carnaroli Rice 5 oz
- Passata Tomato Sauce 5 oz
- Chicken Broth 10 fl oz
- Parmesan Cheese 0 oz
- Butter 0 oz
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
Sauté the Carnaroli rice with onions in a deep skillet with olive oil.
Step 2
Pour in the white wine and let it evaporate. Pour, evaporate.
Step 3
Then gradually add the meat broth.
Step 4
Cook to taste. The rice should, of course, be al dente in the end. It all depends on a few minutes here and there, the volume difference, and the heat. Let's consider the rice done.
Step 5
Add the tomato sauce and butter.
Step 6
Generously sprinkle with Parmesan. The key is to stir constantly, bringing everything to a creamy consistency.
Step 7
Then toss in fresh basil and add a little more broth. If you like, you can also add halved cherry tomatoes.
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