Tomato risotto (Risotto al pomodoro) is a traditional home-made dish: simple, but tasty and flavoursome, perfect for a family lunch, accompanied by a good glass of wine.
Like all easy-to-make recipes, for a good result, you need to follow a few small steps.
We have prepared it by cooking a very simple tomato sauce, scented with lots of fresh basil and we have cooked the risotto in the most basic way possible.
We have replaced the vegetable broth with hot water, this makes the preparation even faster.
One last secret touch? Some chefs recommend adding a drop of lemon or orange, during creaming, to give the dish the right acidity: try it!
Let's find out step by step, with our advice, how to prepare this delicious tomato risotto!
Category: First Courses
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To prepare the tomato risotto we start by preparing the tomato sauce with basil. In a saucepan, heat four tablespoons of oil with the garlic and onion, then add the tomato purée and a few basil leaves. Cook over medium heat for 15/20 minutes, until it starts to shrink. Once cooked, remove the garlic.
In the meantime, bring a liter of salted water to the boil [1].
Toast the rice over medium-low heat, with a drizzle of oil, for a few minutes, until it appears translucent, almost pearly [2].
Now let's start adding water, little by little. When we pour the water, mix well, cook the rice over medium-low heat, stirring constantly. The water will be added at least 4 times, adding a new ladle, as soon as the rice has absorbed most of the previous ladle of water [3].
Halfway through cooking, add the tomato sauce. Continue cooking by adding water. To bring the rice to cooking, it will take about 15 minutes, so gradually we taste a few grains of rice [4].
Once cooked, but still al dente, remove it from the heat and stir in the grated cheese and, to taste, a knob of butter and a drop of lemon (or orange) [5].
Season with salt and pepper, and serve [6].
How to store tomato risotto?
Tomato risotto must be eaten at the moment. If leftover, it can be stored in an airtight container in the fridge for 2 days. With the leftover rice you can prepare rice croquettes, like supplì or sautéed rice.
As with all risottos, even for tomato risotto, the moment of creaming is essential. Leave the rice "soft", not too dry, when you remove it from the heat, then add the grated Parmesan.
A tasty variant of tomato risotto is the final creaming with mozzarella or with burrata stracciatella.
It is advisable to use homemade tomato puree or fresh tomatoes, but you can also use ready-made sauces, just choose the most genuine and simple versions.
Tomato Risotto is a very quick recipe, perfect for a dinner with friends, to cook all together between a chat and a glass of wine.
The ideal wine to pair with this dish is a Muller Thurgau, a semi-aromatic white produced in Trentino. Another perfect nectar to accompany the acidic taste of the tomato and the typical freshness of the basil is a Soave del Veneto, with hints of apple and acacia flowers, with a round, fragrant taste and particularly persistent in the mouth.
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11 oz/320 g of Carnaroli rice
to taste extra virgin olive oil
to taste salt and pepper
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