Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat.
It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal.
Risotto al pomodoro (Italian)
Serves 4
2 cups (260 g) arborio rice
2 cups (400 g) organic cherry tomatoes cut in half
2 Tbs. (30 g) chopped oni0n
2-3 organic garlic cloves
14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella
1/2 cup (120 ml) white wine
3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan
olive oil
organic vegetable broth
basil
uno 1. Cook the tomatoes and garlic with some olive oil and basil.
due 2. Remove the garlic and process the rest in a blender.
tre 3. Sauté the onions with a a little butter.
quattro 4. Add the rice.
cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.
sei 6. The last 4-5 minutes, add the tomato mixture.
sette 7. Finish cook the risotto.
otto 8. Add the "burrata", drizzle of oil, and basil.
