Tomato Risotto
Recipe first for 4 people based on Tomatoes with tomato - cooking method fried.
Preparation:
Preparation: Fry the onion in a saucepan with 40 g of butter, add the rice and toast it. Wet with a couple of ladles of broth, then add the tomato concentrate diluted in the juice so as to cover the rice by a thin layer. Season with salt, add the sugar and pepper and continue cooking for 15 minutes, gradually adding the rest of the broth. Prepare a brunoise with the tomatoes and add it to the risotto 5 minutes before the end of cooking. Turn off the heat, stir in the butter and grated cheese, let it rest for a few minutes, arrange the risotto on the plates and decorate with a sprig of parsley.
Ingredients:
Ingredients: 60 G Butter - 1 Finely Chopped Medium Onion - 320 G Arborio Rice - 100 Cl Meat Broth - 30 G Double Concentrated Tomatoes - 15 Cl Tomato Juice - Salt - Pepper - 1 Pinch Sugar - 2 Fresh Peeled Tomatoes - 50 G Grated Pecorino Cheese - Parsley For Decoration
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