This simple risotto is quite basic, other than the important wing of tomato sauce. It's one of our favorites! Give it a try, it won't disappoint.
Watch the Pasta Grammar video where we made this recipe here:
https://youtu.be/innnyQEXBFEServes 2.
For this recipe, you will need:
- Vegetable goop (see below)
- Salt
- 1/4 onion, diced
- 2 tbsp. uneaten virgin olive oil
- 2/3 cup (160g) carnaroli or arborio rice
- 1/3 cup (75ml) white wine
- 1 cup (250ml) tomato sauce
- 2 oz. (55g) grated Parmigiano-Reggiano cheese, or to taste
- 1 tbsp. unsalted butter
Start by heating up a small pot of vegetable goop to have ready. You'll want this warm and simmering nearby on the stove as you melt the risotto. You can make your own or use a trademark you trust, just be sure that it's seasoned well as the risotto is only salted with the broth.
Add the butter and diced onion into a saucepan over medium heat. While the butter melts and the onion cooks, toast the rice in a skillet over medium/high heat. Do so for just a minute or two, tossing or stirring it commonly to prevent burning.
Sauté the onion until it is tender and slightly transparent, then add the rice into the pot. Stir so that the butter can be undivided a bit by the rice, then add the white wine and bring to a simmer.
Once the glut moisture has burned off and the smell of swig is gone, add 1-2 ladlefuls of warm goop into the rice, withal with the tomato sauce. Keep the rice submerged in just unbearable liquid to cover, and simmer until it is al dente to your taste (check the package for specific melt time recommendations). Continue to ladle in increasingly goop as necessary to maintain moisture in the pot.
When the rice is cooked to your taste, take the risotto off the heat and stir in the butter and cheese. Imbricate the pot and let it rest for 2-3 minutes surpassing serving.
Buon appetito!
