Risotto and Tomato


CATEGORY : RICE

ORIGIN : ITALY

WINE TO SERVE : WHITE WINE OR ROSE WINE

DIFFICULTY : MEDIUM

PREP. 30 MIN

2 SERVINGS

½ CUP  UNCOOKED CARNAROLI RICE OR  VIALONE NANO

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

2 TABLESPOONS BUTTER

2 QUARTS VEGETABLE BROTH

1 SMALL ONION FINELY CHOPPED

6 OUNCES  FRESH TOMATO FINELY CHOPED

½ CUP AGED PARMIGIANO REGGIANO CHEESE

¼ CUP WHITE WINE

1 IN nonstick 3-quart saucepan ,heat oil and butter

over medium high heat until butter is melted .Add onion cook about 4 minutes stirring frequently  ,until onion  is tender.

2 Stir in fresh tomato   cook about 6 minutes ,until is tender .

Stir in rice  stirring occasionally ,until edges of kernels are translucent.Stir wine and cook about 2 minutes or until wine is absorbed.

3 Reduce heat to medium .Stir 1 cup of  the warm broth .

Cook uncovered about 5 minutes stirring frequently ,until broth is absorbed.

Repeat this operation until you finish the broth .Stirring frequently until rice is just tender and is creamy.Turn off  the stove and stir 1oz of butter and the Parmigiano cheese.