Italian
Tomato Risotto
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Chef Roberto Di Pinto demonstrates how to make a tomato risotto using aged rice that requires no toasting. The rice is cooked in salted vegetable broth for 15 minutes, then San Marzano tomato sauce is added two minutes before the end, followed by a secret ingredient one minute before. The risotto is mantecato with acid butter (or normal butter), 30-month-aged Parmesan, a drizzle of olive oil, candied lemon, and oregano. It is served in a cast iron pan with mozzarella sauce and dehydrated cherry tomatoes.
- Cook
- 15 min
- Difficulty
- medium
Ingredients
10 items- Riso invecchiatoAged rice, no toasting required
- Vegetable BrothSalted vegetable broth
- Salsa di pomodoro San MarzanoSan Marzano tomato sauce
- ButterButter, acid butter recommended or normal butter
- Parmigiano Reggiano 30 Months30-month-aged Parmesan
- Olive OilExtra virgin olive oil, a drizzle
- Candied LemonCandied lemon
- OreganoSicilian oregano
- Salsa di mozzarellaMozzarella sauce for serving
- Pomodorini disidratatiDehydrated cherry tomatoes for garnish
Method
- Heat the aged rice briefly without toasting.
- Add salted vegetable broth and cook for 15 minutes, stirring occasionally.
- Add the San Marzano tomato sauce 2 minutes before the end of cooking.
- Add the secret ingredient (if using) 1 minute before the end.
- Once the risotto is dry, mantecare (cream) with butter (acid butter or normal), Parmesan, a drizzle of olive oil, candied lemon, and oregano.
- Serve in a cast iron pan with mozzarella sauce and dehydrated cherry tomatoes.
