Risotto is a wonderful meal that sometimes takes some patience and time, but believe me... it's worth it!
When cooking risotto, always:
- Use Arborio rice, because it's more absorbent than other rice varieties.
- Cook risotto in a heavy-bottomed uncovered pot and stir constantly!
Ingredients:
- 4 Cups of Tomato sauce;
- 1 Cup warm water;
- 2 Cups Arborio rice;
- 3/4 Cup fresh grated parmesan cheese;
- 1 Tbsp. A&A Italian Seasoning Salt;
- 1 Tbsp. A&A Garlic Infused Olive Oil;
- 1 Tbsp. A&A Basil Infused Olive Oil;
In a medium saucepan pour the tomato sauce and the water and heat at a low-medium heat.
In another heavy medium saucepan, add 1 Tbsp. A&A Garlic Infused Olive Oil and 1 Tbsp. A&A Italian Seasoning Salt.
minutes.
. ![pour arborio rice](https://cdn.shopify.com/s/files/1/1680/0137/files/blog_DSCN4752-300x216_grande.jpg?3436832564930121546)
Pour 1/2 cup of the tomato sauce and cook over moderate heat, stirring occasionally to prevent the rice to stick, until the liquid has nearly evaporated.
![pour arborio rice](https://cdn.shopify.com/s/files/1/1680/0137/files/blog_DSCN4752-300x216_grande.jpg?3436832564930121546)
Pour 1/2 cup of the tomato sauce and cook over moderate heat, stirring occasionally to prevent the rice to stick, until the liquid has nearly evaporated.
![pour sauce to the risotto](https://cdn.shopify.com/s/files/1/1680/0137/files/blog_DSCN4756-291x300_grande.jpg?14495913354486781101)
Adjust the heat so the liquids keeps bubbling and stir constantly, adding half a cup of the tomato sauce at a time just as the previous one is absorbed.
Remove the rice from the heat.
Stir in 1 Tbsp. A&A Basil Infused Olive Oil and the parmesan cheese.
Buon Appetito!