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Riso al Pomodoro #risoalpomodoro #rice #tomato #foodie #foodpic #cook #vesuvio #cooking #tomatorice #foodblogger #foodblog #foodphotography #chef #cheflife #piennolodelvesuvio #sud #chefonistagram #masterkitchen Riso al Pomodoro Recipe Guide

Riso al Pomodoro

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or saucepan
  • Wooden spoon
  • Ladle (for adding broth gradually)
  • Measuring cups and spoons

Ingredients
  

  • Ingredients
  • 1 cup Arborio rice or another short-grain rice
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 cup tomato passata smooth tomato purée
  • 3 cups vegetable or chicken broth warmed
  • 1 tbsp tomato paste optional for extra depth
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Parmesan cheese optional, for serving

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Ingredients
  • Chop the onion finely, mince the garlic, and warm up the broth on the stove.
  • Sauté the Aromatics
  • Heat the olive oil over medium heat in a large skillet or saucepan.
  • Add the chopped onion, cooking until softened and translucent, about 4 minutes.
  • Stir in the garlic and cook for another minute until fragrant.
  • Toast the Rice
  • Add the Arborio rice to the pan, stirring it well to coat each grain in the oil and aromatics. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
  • Add Tomato Flavor
  • Pour in the tomato passata and add the tomato paste if using. Stir well to combine, cooking for about 2 minutes to let the tomato reduce slightly and intensify in flavor.
  • Start Adding Broth Gradually
  • Begin adding warm broth, one ladle at a time, stirring often. Allow the rice to absorb the liquid before adding the next ladle.
  • Continue this process, adding broth a bit at a time, for about 20-25 minutes, until the rice becomes tender and creamy.
  • Season and Simmer
  • Taste and season with salt and pepper as needed.
  • Continue cooking until the rice reaches your desired texture (it should be creamy and slightly al dente).
  • Serve
  • Spoon the Riso al Pomodoro into bowls, garnish with fresh basil leaves, and add a sprinkle of Parmesan cheese if desired.
Keyword Riso