Risotto al Pomodoro

Risotto al pomodoro is the perfect end of summer dish. The garden is overflowing with juicy, ripe tomatoes just waiting to be picked! Creamy risotto, fresh garden tomatoes and delicious parmigiano…what more could you want?!

Ingredients

2 cup arborio rice

1 small onion diced

2 tablespoon evoo

3/4 cup dry white wine

2 cup chicken or vegetable stock

3 pounds tomatoes

1 cup grated parmigano

basil for garnish

salt to taste

Directions

Wash your tomatoes and cut them into four, using a food mill pass them all through until you’re left with a beautiful tomato sauce. Don’t forget to scrap the bottom of the food mill to get all that sauce!

In a sauce pan add your chicken stock and tomato sauce, simmer it on low heat.

In another sauce pan add your oil and onions and sauté for 3-4 minutes. Next add your arborio rice and salt and let it toast on medium heat for 2-3 minutes.

Add your white wine and let it cook down a bit.

Begin to add your sauce and chicken stock mixture 1 cup at a time and continually mix your risotto. When the liquid begins to evaporate continue adding more.

Your risotto is finished when the risotto is perfectly al dente and has a creamy texture.

Turn the flame off and mix in your parmigiano.

Plate and garnish with basil

Buon appetito!