Tomato Risotto

Tomato risotto The preparation is on the spot as for the saffron risotto: soften finely chopped onion in olive oil, add the long grain rice, roast at a good temperature and extinguish with a glass of white or possibly red wine. Later make the risotto stirring continuously, adding little by little small quantities of hot beef broth.

After a quarter of an hour, add the strained tomato sauce, prepared with fresh tomatoes or pelati and seasoned with garlic and oregano (perhaps diluted with a little beef broth).

When the long grain rice is al dente, remove the pot from the heat and stir in grated Parmesan. In Rome, as in all of southern Italy, season additionally with hot red chili spice.

Our tip: Use high-quality red wine for a particularly fine taste!

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