Ingredients
- 300g Carnaroli rice
- 400g canned whole peeled tomatoes
- 1 bunch of basil
- 1/2 small yellow onion
- 800ml of vegetable stock
- 50g Grana Padano cheese, grated
- 1 pinch of sugar
- 4 tbsp extra virgin olive oil
- 25g butter
- salt, to taste
Directions
Step 1
Chop the whole peeled tomatoes, peel and chop the onion. Put both in a saucepan with a pinch of sugar, a handful of washed and dried basil leaves, 4 tablespoons of extra virgin olive oil and a generous pinch of salt. Cook the sauce covered for about 20 minutes, then remove the basil and process the tomato sauce in a food mill.
Step 2
Heat the stock and keep it warm.
Step 3
Melt the butter in wide saucepan, add the rice and toast it, stirring constantly for 3-4 minutes. Add a ladleful of boiling vegetable stock and the tomato sauce and continue stirring the risotto until it is cooked, adding more vegetable stock as needed, a little at a time. Turn off the heat, add the grated cheese and stir for another minute.
Step 4
Cover the saucepan and let the tomato risotto rest for 2-3 minutes before serving garnished with a few fresh basil leaves.
