Francesco's Kitchen Blog

January 5, 2010

My favorite tomato risotto

Filed under: Uncategorized — Pandispagna @ 6:11 pm

Tomatoes always remind me of my childhood summers. My mum used to cook very large batches, process them and fill dozens of glass jars with very fragrant tomato sauce that would take us through the wintertime. To this day, this risotto recipe is a staple at every sunday lunch with my dad at his place.

400 gr arborio (or carnaroli) rice

2 tablespoons olive oil

30gr unsalted butter

1 small onion, finely chopped

1 medium carrot, finely chopped

2 medium celery sticks, finely chopped

pinch of freshly grated nutmeg

1 can (400 gr) crushed tomatoes purée

500cl chicken stock, kept to a simmer over low heat

coarse salt and fresh pepper to taste

Heat the olive oil and the butter over medium heat in a large skillet. Add the chopped onion, carrot and celery sticks and stir to coat evenly, cooking until the vegetables are soft, 5 minutes. Add the rice, the nutmeg and increase the heat to high, stirring constantly to coat the rice until it becomes translucent, 5 minutes. Lower the heat to medium, add the crushed tomatoes and 3 tablespoons of stock and stir. Gradually add 1/2 cup of stock at a time, stirring to prevent the rice from sticking to the skillet, until rice is “al dente”, about 13-14 minutes. Add salt and pepper to taste, turn the heat off and serve it italian-style, mounted high on a serving plate.


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