Risotto with tomato

2 min.

30 min.

Main Course

3 people

Very few ingredients for a classic, refined and very tasty dish!

You start by preparing the vegetable broth.

1. Brown the finely chopped onion with the extra virgin olive oil in a saucepan with double handles.
2. In the meantime, leave the broth to boil, which must always be hot to sprinkle the risotto and let it cook at best.
3. Once the onion is wilted, toast the rice, add salt and pepper and leave for about 3 minutes in the pot, turning it continuously with a wooden ladle.
4. Once this is done, put the La Bella San Marzano tomatoes and turn, squeezing them lightly to help cooking.
5. Begin to sprinkle with the broth until the rice is cooked.
6. At this point, stir in the butter and cheese, add the basil and mix everything well.
7. Serve the rice with a few decorative basil leaves and a drizzle of raw oil.