PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 400g Carnaroli rice
  • 600ml Tomato purée 
  • Basil leaves
  • 1 clove of garlic
  • Approximately 1.5 liters of vegetable broth
  • 7 tablespoons Stefano extra-virgin olive oil
  • 1 mozzarella (fior di latte or buffala)
  • 2 tablespoons grated Parmesan cheese

PREPARATION:

  1. Prepare the vegetable broth as you usually do, either with fresh vegetables or vegetable stock.
  2. Prepare the tomato sauce by lightly sautéing the minced garlic in 4 tablespoons of oil.
  3. Add the tomato passata.
  4. Add salt and basil leaves, and let the sauce cook with the lid on for about ten minutes. (If you are pressed for time, heat a jar of Stefano’s Tomato Basil to replace the homemade sauce)
  5. When the sauce and broth are ready, proceed with the actual preparation of the risotto. 
  6. Take a pan, pour in 3 tablespoons of extra-virgin olive oil, and add the rice to toast it.
  7. Once the rice grains are golden, start adding the tomato sauce.
  8. Stir to allow the rice to absorb the sauce well. Gradually add ladles of vegetable broth and cook the risotto.
  9. Adjust the salt.
  10. Try to keep it rather creamy by adding more broth.
  11. Once the rice is cooked, turn off the heat and add the mozzarella diced into cubes. 
  12. Mix well and let it rest with the lid on for 3-4 minutes to melt.
  13. Serve the tomato risotto, adding a handful of Parmesan cheese!