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.