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