Risotto al Pomodoro Recipe

Risotto al Pomodoro


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!


In a medium saucepan pour the tomato sauce and the water and heat at a low-medium heat.


pour tomato sauce
In another heavy medium saucepan, add 1 Tbsp. A&A Garlic Infused Olive Oil and 1 Tbsp. A&A Italian Seasoning Salt.

pour olive oil
  Add the rice, stirring it to coat evenly with the oil and cook for about 2
. pour arborio rice
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
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.
. blend italian flavors to the plate
Continue this process until the rice is al dente.  
Remove the rice from the heat.
Stir in 1 Tbsp. A&A Basil Infused Olive Oil and the parmesan cheese.
blending the risotto continuously
Serve and drizzle additional fresh grated parmesan cheese on the top.
Risotto al Pomodoro



Buon Appetito!

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