Tomato risotto
Instructions
Fry the onion in a casserole with 40 g of butter, add the rice and toast.
Squirt with a couple of ladles of broth, then add the tomato paste diluted in juice to cover flush with rice.
Add salt, sugar, pepper and continue cooking for 15 minutes, adding as the rest of the broth.
Prepare a brunoise with tomatoes and add to risotto 5 minutes before end of cooking.
Turn off the heat, stir in butter and grated cheese, let it sit a few minutes, spread the risotto dishes and decorated with a sprig of parsley.
Ingredients and dosing for 4 persons
- 60 g of butter
- == 1 medium onion Finely Chopped
- 320 g of arborio rice
- 100 cl of meat broth
- 30 g of double tomato paste
- 15 cl of tomato juice
- Salt
- Pepper
- 1 pinch of sugar
- 2 fresh tomatoes peeled
- 50 g of grated pecorino cheese
- Parsley for decoration