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Risotto with Tomato Sauce
Risotto con il Sugo
Prepare meat/tomato sauce
as indicated in the recipe
for the risotto :
3/4 lb (300 g) arborio rice
5 cups (approximately 1 liter) broth
salt and pepper
2 eggs
3 oz (100 g) freshly grated parmigiano cheese
2 oz (60 g) butter
When the broth is absorbed and the rice becomes thicker, add more broth. Continue stirring and adding broth, a ladle at a time, keeping the rice to the consistency of a dense paste. Add salt and pepper. The rice is ready in about 22 minutes, when “al dente”: firm, but not too soft and overcooked.
Prepare the tomato sauce as indicated in the recipe. In a saucepan bring the broth to a simmer. Place the tomato sauce in a larger saucepan on medium heat and bring to a boil.
When the rice starts absorbing the sauce and appears thicker, add a ladle of broth.
Stir in the parmigiano cheese and butter. Transfer to warm serving dishes and serve at once.
Risotto with Tomato Sauce is done adding meat-tomato sauce to the risotto, frequently
including nutmeg, chicken giblets or porcini mushrooms. The final twist comes by
the addition of eggs to the mix to obtain a creamy and tasty texture. Risotto is
not a typical Roman dish, but is part of those recipes imported from other regions
that became part of the Roman repertoire.
