Risotto Cremoso de Tomate

Serves 1
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Directions

  1. 1Start by sautéing a chopped onion in olive oil.
  2. 2Add cherry tomatoes cut in half.
  3. 3Cook until softened.
  4. 4Add a spoonful of tomato extract.
  5. 5Add the Carnaroli rice and "nacaralo" (cook for a few minutes until the grains look shiny).
  6. 6Start adding hot broth little by little, stirring often.
  7. 7Each time the rice absorbs it, add a little more.
  8. 8Continue for about 18 to 20 minutes.
  9. 9When the rice is at its right point, turn off the heat and add the grated Reggianito cheese.
  10. 10Mix well until it melts and gives it that incredible creamy texture.
  11. 11Add a cube of cold butter to give it shine and more smoothness.
  12. 12Finish with fresh chopped chives.

Ingredients

  • 300 g arroz carnaroli
  • 1 cebolla
  • 175 g queso rallado Reggianito
  • 0.25 kg tomates cherry
  • 1 cucharada extracto de tomate
  • 1 litro caldo
  • 1 cubito manteca
  • Ciboulette fresca picada
  • oliva

Tips

  • Add cold butter to give it shine and more creaminess.
  • Finish with fresh chopped chives.