Recipes from Italy - Risotto al Pomodoro

Here I am with the first recipe from this incredible country full of pizza, lasagna and tiramisu! Risotto al Pomodoro, meaning risotto with tomatoes! Yes, I tricked you by choosing risotto as the first recipe. Well, lets be honest, who am I to give a recipe of a real Italian pizza!

I literally dislike when I try to search for a recipe online and get hit by these pages of long intros, therefore after giving a brief information on risotto, I'm digging in with the recipe. Otherwise, I wouldn't want to bore you with my stories like how passionate chef am I or how I started cooking when I was 5 in my grandmother's kitchen or how I hand picked basils from my own garden.. Because these stories are definitely not true :)):):):))) I barely started cooking about this age just not to starve and I got the basil from the supermarket, soo unfortunately there is no touching story behind this recipe...

And what about risotto? The word 'Risotto' originates from 'riso' meaning rice. Risotto is a northern Italian, specifically Lombardia Region, dish. Generally, it is served as a primo piatto (first dish).

Let's begin with the recipe!

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Outlook:

• Easy

• 4 People

• Preparation time: 2 mins

• Cooking time: 30 mins

Ingredients:

• Rice 400gr

• Chopped tomatoes 300gr

• Tomato paste (2tbsp)

• Vegetable broth

• 1 chopped onion

• Grated parmesan cheese

• Olive oil (1tbsp)

• Butter 40gr

• Fresh basil

• Salt&Pepper

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1.Step: To prepare the risotto with tomato, start frying a finely chopped onion with 3tbsp of olive oil. over low heat for about 10 mins.

2. Step: The onions must not burn but become soft and pinky (unlike mine :D). After this pour the rice and toast it for a couple of mins.

3. Step: Then add the cooked vegetable broth until it covers the rice and let it evaporate.

4. Step: Add the chopped tomatoes with the tomato paste and mix.

5. Step: After, add the vegetable broth whenever the previous one evaporates and cook it the exact time that shows for the rice on the box (usually 15-18 mins)

6. Step: When the time is up, while leaving the pan on the stove, add the 40 gr of butter and as much as salt&pepper you wish.

7. Step: As the last step, add the grated parmesan and fresh basil (I like to have it fresh in the risotto, if you prefer cooked you can add it before) and stir it fast until all mix well.

And here we have a delicious plate of Risotto al Pomodoro! Remember to have it fresh and hot. Hope you'll enjoy it!

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