Risotto is a wonderful meal, that sometimes takes some patience and time, but believe me..it worth it!
When cooking risotto, always:
Use arborio rice, because it's more absorvent than other rice varieties.
Cook risotto in a heavy-bottomed uncovered pot and stir constantly!
- 4 Cups of Tomato sauce;
- 1 Cup warm water;
- 2 Cups arborio rice;
- 3/4 Cup fresh grated parmensan 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 tomate 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.
Pour 1/2 cup of the tomate sauce and cook over moderate heat, stirring ocassionaly to prevent the rice to stick, until the liquid has nearly evaporated.
Adjust the heat so the liquids keeps bubbling and stir constantly, adding half a cup of the tomate sauce at a time just as the previous one is absorved