77. Risotto coi Pomodori

Rice with Tomatoes

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 500 grams (about 1 pounds) of rice
  • 100 grams (about 3-½

Method

Pour the rice into melted butter. When the butter has been fully absorbed, start adding hot water, a little at a time. When the rice is half done, flavor it with the tomato sauce. Before removing from the fire, toss in a good handful of grated Parmesan cheese. You may, if you like, substitute bacon for olive oil in the tomato sauce to flavor the risotto.