Time
40 minutes
Serves
4
Difficulty
Medium
Ingredients
250g Carnaroli rice
500g canned whole peeled tomatoes
1 bunch of basil
1/2 small yellow onion
500ml vegetable stock
50g Grana Padano cheese, grated
1 pinch of sugar
4 tbsp extra virgin olive oil
25g butter
salt, to taste
Method
Chop the peeled tomatoes, peel and chop the onion. Put both in a saucepan with a pinch of sugar, a handful of washed and dried basil leaves, four tablespoons of extra virgin olive oil and a generous pinch of salt.
Cover the sauce and cook for about 20 minutes, then remove the basil and process the tomato sauce in a food mill.
Melt the butter in a wide saucepan, add rice and toast it, stirring continuously for 3-4 minutes. Add a ladleful of boiling vegetable stock and tomato sauce. Continue stirring the risotto until done. Add more vegetable stock if needed, a little at a time.
Turn off the heat, add the grated cheese and stir for another minute.
Cover the saucepan and let the tomato risotto rest for 2-3 minutes before serving.
