He called it red rice and it was his easy recipe to get everyone to agree (and smile at every encore request)
My grandmother Emma was born and raised in the Venetian countryside where the ingredients were few, hunger after work in the fields so much. In her past as a girl there was a lot of polenta, eggs and soups, in his heart the tomato. An ingredient that was never lacking in his Milanese cuisine and that happened in almost all dishes, including risotto. His idea of tomato risotto was something simple, but to think of it also original. He prepared it with his eyes closed, pretending that the rice was pasta. He cooked it al dente and then seasoned it with the tomato sauce he had previously prepared with a fried onion and the peeled tomatoes which he reduced to very fine pulp with the special tool. This is the recipe I wrote, thinking back to all the half-hours spent in the kitchen waiting for it to be ready and to sprinkle with grated parmesan that completed the magic.
The recipe for tomato risotto
Fry the finely chopped onion until lightly colored. At this point add the peeled tomatoes that you have reduced to sauce, their water and the basil. Stir well, add salt and cook on a low heat for 40 minutes with the lid. When it is ready, remove from the heat and let it cool. Now boil the rice in plenty of boiling salted water and drain well al dente. Mix it with the sauce in its saucepan, serve and complete with a sprinkling of grated cheese.
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