This is a classic italian dish, I've had it at an italian restaurant
and fell in love. This recipe serves 6.
Ingredients:
1 small chopped onion
1 1/2c arborio rice
1/2c dry white wine
1 c tomato water
1T unsalted butter
2T grated parmesan plus more for serving....
6 Oil-Poached Tomato halves, coarsely chopped....
2T evoo
Kosher salt and pepper
How to make:
Bring 6 cups of water to a boil over medium heat; remove
from heat, cover and keep war.
Heat oil in a large saucepan over medium heat; add onion and
cook, stirring often, until soft about 5 minutes. Add rice and
cook, stirring constantly for 2 minutes. Add wine and cook,
stirring constantly, until evaporated, about 1 minute.
Add 1/2c water and cook, stirring often until water is
absorbed. Continue adding water b 1/2 cupfuls, stirring often
until the rice is tender but still firm to the bite, 20-25 minutes
(you may not need all the water).
Mix in tomato water, butter and 2T parmesan; season with
salt and pepper. Simmer stirring often, until liquid is mostly
absorbed, about 2 minutes. Mix in oil poached tomatoes.
Serve risotto topped with more parmesan.
Bread sticks on the side would be great!!
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