A dish with classic flavours, which, in its simplicity, owes its success to the authenticity of its ingredients.
Thanks to the skills and experience of chef Sabrina Macrì, a tomato risotto is much more than the sum of its ingredients.
Tags
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
15minutes
Nutrition table
Name
Name
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Chef
Ingredients
Name
Potato
Value
1
Name
Celery
Value
1
Name
Leek
Value
1
Name
Tomato
Value
1
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Salt
Value
to taste
Name
Carnaroli Rice Isos selection
Value
400 g
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Tomato puree
Value
300 g
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Butter
Value
80 g
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Goat Cheese
Value
150 g
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Onion
Value
30 g
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Extra Virgin Olive Oil
Value
40 g
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Red wine
Value
50 ml
Title
Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
For the soup, 1.5 litres of water per 400 g of rice will be required.
Description
In a saucepan, bring the water to the boil and add 1 celery, 1 coppiced tomato, 1 potato, some leeks and a pinch of salt.
Description
In a saucepan, fry the finely chopped onion with EVO oil for about 3 minutes over low heat, then add the Carnaroli dell'Oltrepò Pavese rice and start toasting.
Description
After a few minutes, when the rice grain is translucent, deglaze with the red wine and start adding the stock little by little.
Only when the rice has absorbed it all, halfway through cooking after about 6 minutes, add the tomato puree and continue cooking while stirring the rice.
Description
In the meantime, grate the goat cheese in flakes so that it will melt during the stirring of the risotto.
Continue adding the soup and stirring it in so that it does not stick to the bottom of the casserole dish.
Description
After 13 minutes, when the liquid has been absorbed, turn off the heat and cream with butter and pure goat cheese.
Description
Plate and enjoy.
Enjoy!
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INGREDIENTS: