Risotto al Pomodoro Recipe Guide

Table of Contents

Toggle

Risotto al Pomodoro

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large saucepan or pot
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• 1 cup Arborio rice
• 2 cups vegetable or chicken broth
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 can 14 oz crushed tomatoes or 2 cups fresh tomatoes, diced
• ½ cup dry white wine optional
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

 

• Method
• Prepare the Broth:
• In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.
• Sauté the Aromatics:
• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
• Toast the Rice:
• Add the Arborio rice to the pot and stir well to coat the grains with oil. Toast the rice for about 2-3 minutes until it starts to look slightly translucent.
• Deglaze with Wine (Optional):
• If using, pour in the white wine and stir until it has mostly evaporated. This step adds depth of flavor.
• Incorporate the Tomatoes:
• Stir in the crushed or diced tomatoes and cook for another 2-3 minutes. This will enhance the flavor of the risotto.
• Add the Broth Gradually:
• Start adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process helps release the starch from the rice, creating a creamy texture.
• Continue Cooking:
• Repeat the process, adding broth and stirring, for about 18-20 minutes until the rice is al dente. You may not use all the broth; taste the rice to determine when it's done.
• Finish the Risotto:
• Once the rice is cooked to your liking, remove the pot from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let it stand for about 5 minutes to thicken.
• Serve:
• Garnish with fresh basil if desired. Serve warm, and enjoy your homemade Risotto al Pomodoro!
• Variations
• Vegetarian: Use vegetable broth and omit any meat-based ingredients.
• Gluten-Free: Ensure the broth is gluten-free and use gluten-free cheese if needed.
• Add-Ins: Consider adding sautéed vegetables like zucchini or bell peppers, or proteins like chicken, shrimp, or sausage for extra heartiness.
  

Keyword Riso, Risotto, Risotto al Pomodoro

Ah, Risotto al Pomodoro! This classic Italian dish is not just a comfort food; it’s a delightful combination of creamy rice and vibrant tomato flavors that warms the heart. From my own personal experience, I can tell you that making a delicious risotto might seem a bit daunting at first, but trust me, it’s all about the technique and patience. Let me show you how I make this wonderful dish that is sure to impress your family and friends.

Notes on What to Expect

You can expect a creamy, luscious risotto bursting with tomato flavor that pairs beautifully with a variety of proteins or can stand alone as a satisfying vegetarian dish. The texture should be creamy yet the rice grains should have a slight bite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 350 calories per serving
• Cost of Ingredients: $10-15 (depending on the quality of ingredients)
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed:
  • Large saucepan or pot
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups and spoons
  • Knife and cutting board
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto al Pomodoro now.

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes or 2 cups fresh tomatoes, diced
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto al Pomodoro now.

Method

1. Prepare the Broth:
   • In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Toast the Rice:
   • Add the Arborio rice to the pot and stir well to coat the grains with oil. Toast the rice for about 2-3 minutes until it starts to look slightly translucent.
4. Deglaze with Wine (Optional):
   • If using, pour in the white wine and stir until it has mostly evaporated. This step adds depth of flavor.
5. Incorporate the Tomatoes:
   • Stir in the crushed or diced tomatoes and cook for another 2-3 minutes. This will enhance the flavor of the risotto.
6. Add the Broth Gradually:
   • Start adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process helps release the starch from the rice, creating a creamy texture.
7. Continue Cooking:
   • Repeat the process, adding broth and stirring, for about 18-20 minutes until the rice is al dente. You may not use all the broth; taste the rice to determine when it’s done.
8. Finish the Risotto:
   • Once the rice is cooked to your liking, remove the pot from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let it stand for about 5 minutes to thicken.
9. Serve:
   • Garnish with fresh basil if desired. Serve warm, and enjoy your homemade Risotto al Pomodoro!

Variations

• Vegetarian: Use vegetable broth and omit any meat-based ingredients.
• Gluten-Free: Ensure the broth is gluten-free and use gluten-free cheese if needed.
• Add-Ins: Consider adding sautéed vegetables like zucchini or bell peppers, or proteins like chicken, shrimp, or sausage for extra heartiness.

Tips

• Stirring: Keep stirring! This helps release the rice’s starch, making the risotto creamy.
• Broth Temperature: Always use warm broth to maintain cooking temperature.
• Quality Ingredients: The better the tomatoes and cheese, the better your risotto will taste.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto al Pomodoro now.

Nutritional Information Per Serving

• Calories: ~350
• Protein: 12g
• Fat: 10g
• Carbohydrates: 55g
• Fiber: 2g

I hope this guide has made making Risotto al Pomodoro seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below! I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking journey!