A classic comdimento for pasta, proposed in this case in rice. Here's how to prepare tomato risotto, a simple recipe to make with love!
The tomato risotto it is a simple first course that children like a lot and is a valid alternative to the classic tomato pasta.
It can be prepared with fresh tomatoes and passata or with the preserves, better if made at home and in glass.
The secret of this recipe is all in the choice of excellent quality ingredients and cooking.
The risotto must be creamy at the right point, it must not have pieces of tomato inside and it must not be too colored.
Finally, play around with the herbs makes the difference!
How to prepare tomato risotto
To prepare tomato risotto, first calculate the right amount of rice, that is about two punches per person "plus one for the pot". This very homemade way of portioning rice is really effective.
Start with a simple one sautéed with onion and oil and when the onion is soft and golden add the rice and toast for a couple of minutes.
Soften with del vegetable broth prepared with celery, carrot, onion, some tomatoes, a leaf of chard, one of spinach and a potato and then slowly add a few tablespoons of passata or blanched and peeled tomatoes.
Stir constantly and, when necessary, add more broth.
Almost at the end of cooking, then after about 12-13 minutes, add salt and pepper and add a mix of aromatic herbs chop with a knife.
We suggest basil, savory, oregano and marjoram that give the dish a special scent.
If you are afraid of distorting the tomato taste too much, use only basil.
Stir with a knob of butter and serve the hot risotto with grated Parmesan.
The racy variant
It would not be included in the original recipe, but you can add gods if you want mozzarella cubes in your tomato risotto, a bit like you do with the gnocchi alla sorrentina.
It can also be a nice idea to let the children eat, who generally have fun with string dishes.
The mozzarella must be drained and inserted at the end of cooking, just long enough to melt a little.
The dish is then served immediately because if the mozzarella cools it loses its effect and the risotto sticks.
If you like this recipe and want to try it as soon as possible find some more advice for you in the gallery.
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