Risotto with Tomatoes (Cardinale)
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Risotto with Tomatoes (Cardinale)
Ingredients
- Basil - 0.5 oz
- Olive Oil - 0 fl oz
- Spices - 0 oz
- Salt - 0.1 oz
- Carnaroli Rice - 3.9 oz
- Passata Tomato Sauce - 4.9 oz
- Chicken Broth - 8 fl oz
- Parmesan Cheese - 0.9 oz
- Butter - 0.5 oz
- Dry White Wine - 0 fl oz
Step by Step guide
Step 1
Sauté the Carnaroli rice with onions in a deep skillet with olive oil.
Step 2
Pour in the white wine and let it evaporate. Pour, evaporate.
Step 3
Then gradually add the meat broth.
Step 4
Cook to taste. The rice should, of course, be al dente in the end. It all depends on a few minutes here and there, the volume difference, and the heat. Let's consider the rice done.
Step 5
Add the tomato sauce and butter.
Step 6
Generously sprinkle with Parmesan. The key is to stir constantly, bringing everything to a creamy consistency.
Step 7
Then toss in fresh basil and add a little more broth. If you like, you can also add halved cherry tomatoes.
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