Tomato Risotto

I am happy to help you prepare a delicious Tomato Risotto. Here’s how to do it:

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 400 g of ripe tomatoes or good quality peeled tomatoes
• 1 small onion
• 1 l of vegetable broth (more or less may be needed depending on rice absorption)
• 40 g of butter
• 80 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and black pepper to taste
• A few leaves of fresh basil (optional for garnish)

Preparation

1. Start by preparing the vegetable broth and keeping it warm on a low flame.
2. Finely chop the onion. Heat a drizzle of extra virgin olive oil in a saucepan and sauté the onion on low heat until it becomes translucent.
3. Add the rice to the saucepan and toast it for a few minutes until the grains become shiny and translucent.
4. Crush the tomatoes or chop the peeled ones and pour into the rice, cooking for a couple of minutes so the flavors can blend.
5. Begin adding the hot broth, one ladle at a time, waiting for the rice to absorb the liquid before adding the next one.
6. Adjust with salt and pepper and continue cooking, adding broth as needed, until the rice is al dente, which will take about 18 minutes.
7. Once the rice is cooked, remove from heat and cream with the butter and grated Parmesan, stirring well to create a creamy texture.
8. Let the risotto rest for a couple of minutes, then serve garnishing with fresh basil leaves if you wish to add a touch of color and freshness.

This is a basic version, but you can customize your tomato risotto by adding other ingredients like diced mozzarella for a cheesy touch, sliced zucchini for a crunchy element or olives for a Mediterranean flavor. Enjoy your meal!