Cookbooks

Cookware

Gifts (Food)

Gourmet Food

Health, Diets

Magazines (Food)

Movies (Food)

Spices, Herbs

Stores, Malls

Wine, Spirits

HOME
About me
Class Schedule

Conversions
Ingredients

• Basics

• Appetizers

• Main Course

• Second Course

• Side Course

• Desserts

• Baking

• Vegetarian

• Low-Carb

• International

• Fast Dishes

Risotto
con il Sugo

Risotto with
Tomato Sauce

Prepare meat/tomato sauce
as indicated in the recipe

for the risotto :
3/4 lb (300 gr) arborio rice
5 cups (approximately 1 liter) broth
salt and pepper
2 eggs
3 oz (100 gr) freshly grated parmigiano cheese
2 oz (60 gr) butter

When the broth is absorbed and rice becomes ticker, 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 per 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.