Risotto With Tomato Sauce

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* Exported from MasterCook *

 

Risotto With Tomato Sauce

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 84

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***TOMATO SAUCE***

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves -- very thinly sliced

1/2 teaspoon hot red pepper flakes

28 ounces canned whole tomatoes

drained and coarsely chopped

2 tablespoons finely chopped fresh parsley

2 tablespoons finely shredded fresh basil

1/2 teaspoon salt

1/2 teaspoon sugar

***RISOTTO***

5 cups vegetable broth or water -- up to 6

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion -- finely chopped

2 cups arborio rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

plus more for the table

 

4 main-course servings

 

It was a happy day when I discovered that almost any pasta sauce can be

incorporated into a risotto with marvelous results. Ever since, when I

make a pasta sauce that can keep for a while either in the refrigerator or

freezer, I make extra to add to a risotto. The tomato sauce below is a

wonderfully fresh tasting sauce that takes only 15 minutes to prepare.

 

1. Prepare the tomato sauce. Heat the butter and olive oil in a large

skillet over medium heat. Add the garlic and red pepper flakes and cook

until the garlic just starts to color, about 1 minute. Be careful not to

let it burn. Add the tomatoes, parsley, basil, salt, and sugar. Cook over

medium heat for 15 minutes, until the sauce has started to thicken. Remove

from heat and reserve.

 

2. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

3. In a heavy 4-quart casserole, heat 2 tablespoons of butter and the oil

over medium heat. Add the onion and cook, stirring, for 2 minutes, until

the onion has softened. Add the rice and cook, stirring with a wooden

spoon, for about 2 minutes, until the rice is well coated. When the grains

become slightly translucent, add the wine and cook, stirring, until the

liquid is completely absorbed.

 

4. Add 1 cup hot broth or water, stirring frequently, until the liquid is

almost absorbed, then continue adding a little over cup of liquid at a

time, stirring until each is almost completely absorbed. Adjust the heat

so that the risotto is always at a gentle simmer. After about 15 minutes,

add the tomato sauce and continue adding the broth and stirring for another

3 to 5 minutes, until the rice is pleasantly al dente and creamy at the

same time.

 

5. Stir in a final 1/4 cup of remaining broth or water and turn off the

heat. Add the remaining 2 tablespoons butter and the Parmesan cheese and

stir to combine with the rice. Serve risotto as soon as possible, and

serve additional Parmesan cheese at the table.

 

 

 

 

 

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