Tomato Risotto

Name: Tomato Risotto (Risotto al Pomodoro)
Total time: 30 min
Cuisine: Italian
Ingredients: 6 cups (1.5 L) vegetable broth; Salt; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ¼ cup (60 ml) extra-virgin olive oil; ½ large white onion, diced; ¾ cup (175 ml) white wine; 2 cups (480 ml) Simple Tomato Sauce; 2 tablespoons (30 g) unsalted butter; 3½ ounces (100 g) Parmigiano-Reggiano cheese, grated

Risotto al Pomodoro

Preparation info

Yield:
3 to 4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

This is perhaps our favorite risotto of all time. Maybe we’re biased due to a tomato sauce addiction, but we stand by our assertion that everyone should try risotto al pomodoro at least once. It’s simple, aesthetically gorgeous, and absolutely delicious.

Ingredients

6 cups (1.5 L) vegetable broth
Salt
⅓ cups (

Europe
Italy
Side dish
Gluten-free
Vegetarian

Method

In a medium pot, warm the broth on the stovetop; it does not need to boil or simmer. The saltiness of the stock is what will season the risotto. Most store-bought broths are already plenty salty, but if using a homemade broth, be sure to salt it to taste.
Meanwhile, add the rice to a small skillet and toast over medium-high heat for 2 to 3 minutes, stirring or