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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.
Stir the rice into the tomato sauce and turn the heat to medium.
When the rice starts absorbing the sauce and appears thicker, add a ladle of broth.
Stir frequently to prevent the rice from sticking to the pan. Beat the egg with a pinch of salt.  When the rice is ready add the egg and mix vigorously.
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.

Main Course >> Risotto with Tomato Sauce