Day 20 of our #31daysofbitesandsips on IG! Both coming from Italian families, we are a little biased on this recipe. Risotto Pomodoro holds a special place in our hearts. This dish is a staple at our family dinners. Italian or not, you are going to LOVE this!
R I S O T T O . P O M O D O R O
INGREDIENTS :
Ingredients For Risotto :
1 c white arborio rice
1 QT broth
½ c of white wine
4 T butter, unsalted
½ white onion, finely diced
3 – 4 cloves of garlic, finely chopped
salt & pepper, to taste
extra virgin olive oil
basil, for garnish
parmesan, freshly grated
Ingredients For Pomodoro :
1 28 oz can of whole peeled tomatoes, finely chopped
½ white onion, finely diced
3 – 4 cloves of garlic, finely chopped
8 – 10 basil leaves, chiffonade
2 – 3 T butter, unsalted
red chili flakes, pinch
salt & pepper, to taste
extra virgin olive oil
METHOD :
To make the pomodoro sauce, strain out the tomatoes, and save one cup of juice from the can. Set aside. Heat a large pan on medium to high heat with extra virgin olive oil. Saute the garlic and onions until translucent, and season with salt and pepper.
Add the chopped tomatoes, juice, butter, red chili flakes, salt, and pepper. Stir until ingredients are combined. Reduce heat to a simmer and cook for 15 to 20 minutes. Add the basil leaves and stir. Set sauce aside.
To make the risotto, heat the broth on the stove top on medium to low heat. Heat a second large pot on medium to high heat with olive oil. Saute the garlic and onions until translucent, and season with salt and pepper.
Stir in one cup of rice and let sit for two minutes. Add one cube of butter, wine, and one ladle of broth to the pot. Stir and season with a small amount of salt and pepper.
Continue adding butter and broth slowly until risotto becomes a soft and creamy texture. Make sure to stir throughout the process and turn down the heat if necessary to prevent burning. Then add the pomodoro sauce to the cooked risotto. Serve immediately, and garnish with additional basil leaves and freshly grated parmesan. Buon Appetito!
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