Tomato risotto with stracciatella – Risotto al pomodoro con stracciatella
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
$5-7 total*
2 people
Ingredients
- 200 g (1 cup) Carnaroli rice
- 400g (14 oz) tin of tomato sauce
- 1 garlic clove, cut in half without stem
- 1 small onion, finely diced
- 1 rosemary spring
- 600 ml (2 and 1/2 cups) vegetable stock
- 5 tbsp extra-virgin olive oil (2 for the tomato sauce, 1 for the rice, 2 for the final touch)
- 60 ml (1/4 cup) dry white wine
- 30 g (1/3 cup) freshly grated parmesan cheese
- A pinch of salt
- Black pepper to garnish
Preparation
Prepare the vegetable stock.
In a saucepan, place 2 tbsp of oil and add the garlic and the rosemary spring. Cook for 1 minute at medium heat, and then add the tomato sauce and the pinch of salt. Let it cook partially covered with a lid for 15 minutes at medium heat (the lid is only necessary to prevent the tomato sauce to splash all over the stove). Once ready, remove the rosemary and garlic.
Heat 1 tbsp of olive oil in a skillet and add the diced onions. Cook at low heat until soft and translucent, for about 2 minutes. Add the rice and toast it for 2 minutes, making sure it is equally distributed on the surface of the skillet.
When the rice is warm (touch it with your fingers), add the wine and stir immediately. Let evaporate the wine for about 1-2 minutes.
Add 1/2 cup of tomato sauce and 1/2 cup of broth. Cook, stirring regularly until most of the liquid has been absorbed by the rice.
Add another 1/2 cup of tomato sauce and 1/2 cup of broth. Let the liquid absorb, stirring occasionally.
Add the remaining tomato sauce and 1/2 cup of broth. Let the liquid absorb, stirring occasionally.
Add 1/2 cup of broth and let it absorb, stirring occasionally.
Add the last 1/2 cup of broth and let it absorb, stirring occasionally.
Turn off the heat and stir in 2 tbsp of oil and the parmesan cheese until melted and incorporated. If the rice is too dry, stir 1-2 tbsp of hot vegetable broth.
Serve with stracciatella and black pepper.
Tips & notes
- If you don’t find Carnaroli rice, you can use the Arborio rice. Be aware that the risotto will be less creamy as the Arborio rice has less starch content than the Carnaroli rice.
- Make sure to use tomato sauce without any additional ingredients!
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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