RISOTTO AL POMODORO
Light healthy meal with a burst of flavour.
As seen on the
SHOW
Never wash rice
beforehand
when making
risotto. The starch
of the unwashed rice
will make the dish
creamier.”
Don’t know what to
cook tonight?
Visit
CanadianHomeTrends.
com for daily recipe ideas
and sign up for our weekly
eNewsletter.
36
CANADIANHOMETRENDS.COM
INGREDIENTS
DIRECTIONS
2 cups carnaroli rice
1
medium onion
finely chopped
1 Tbsp. oil
6 cups good chicken stock
1
glass of white wine
2 cups tomato sauce
6
basil leaves
3 Tbsp. butter
parmesan cheese
grated
1. Sweat the onions in a little oil until golden using a heavy bottom
pot. Add rice and let toast a few minutes, then add wine. Let evaporate
and add tomato sauce and two full ladles of stock.
2. Simmer gently, stirring on occasion to prevent sticking. It will take
about eighteen minutes for the rice to cook. With your timer in sight,
add stock as required until ready. Risotto should be runny but not the
consistency of soup.
3. When the rice is cooked, turn the fire off and add butter, basil and
cheese. Stir well and serve.
4. A good addition to this dish is garlic shrimp, roasted chicken,
sausages or meatballs.