Risotto with tomato sauce
Risotto with tomato sauce is one of the simplest risotto dishes. In contrast to rice with sauce, it involves roasting the rice, deglaze with white wine and cooking it in tomato puree and vegetable stock.
Ingredients of risotto with tomato sauce
200g of Carnaroli rice from the Sibari plain
250ml of tomato puree
½ Red onion from Tropa PGI
400ml of vegetable stock
Extra virgin olive oil to taste
Salt to taste
Basil to taste
40g of grated pecorino cheese
How to make risotto with tomato sauce
Chop the onion finely and brown it in a pan with oil. Add the rice, stir it and let it toast for a couple of minutes. Deglaze with white wine.
Pour in the passata and mix it with the rice. As soon as the sauce thickens, add the boiling broth one ladle at a time and continue cooking.
When almost cooked, add the pecorino cheese and the chopped basil, then add salt to taste. Then stir and let the risotto rest for a couple of minutes. Your risotto with tomato sauce is ready to be served, enjoy!
