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Risotto al Pomodoro (Tomato Risotto)

Servings: 4
Author: Shawn

Ingredients

  • 2 cups tomato sauce preferably San Marzano tomatoes
  • 1 Tbs olive oil
  • 2 Tbs unsalted butter
  • 1 cup arborio rice
  • 1/3 cup dry white wine we use Pinot Grigio
  • kosher salt
  • Freshly ground black pepper
  • 1/3 cup grated Parmegiano-Reggiano
  • 1/3 cup thinly sliced basil leaves

Instructions

  • Place tomato sauce in a small saucepan over medium-low heat and bring to a simmer.
  • Melt butter with olive oil in a large saucepan over medium heat. When melted, add rice and stir to coat. Cook rice, stirring for about a minute.
  • Add white wine and cook, stirring, until evaporated.
  • Add tomato sauce, 1/2 cup at a time, stirring and cooking until mostly cooked down before adding more. Test rice after about 20 minutes for done-ness; it should be slightly chewy in the center.
  • If more sauce is needed, add water to the tomato sauce and quickly bring to a simmer before adding to the rice.
  • When rice is nearly done, taste, add salt and pepper as needed, then stir in cheese. Cover and let stand, off the heat, for about 5 minutes.
  • Stir in basil and serve with additional cheese and small basil leaves for garnish.