Marinara Risotto

Name: How to cook Marinara Risotto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

ChefHensarino

Marinara Risotto

I wanted spicy tomato and risotto

Ingredient

Food ration :

3-4 servings

1-2 cups

smooth tomato sauce, seasoned to your liking

Cooking instructions

* Step 1

In a wide saute pan on medium to medium-low heat, sweat the onions in butter and oil until lightly translucent. Add the garlic and cook until fragrant.

* Step 2

Add the rice and stir to coat all grains with fat. Toast another 1-2 minutes

* Step 3

A 1/4 cup at a time, add the broth or water and stir until the rice soaks it all up. Then repeat until the rice has absorbed about 2/3 of all it can take.

* Step 4

At this time, add the tomato sauce in the same fashion as the broth. Stop when you feel as though another addition of liquid would reach 100% absorption. You're looking for about 90% of the way cooked rice.

* Step 5

Stir in a generous handful of parmigiano reggiano and mangia!

* Step 6

TIP: I used a massaman curry paste in my tomato sauce and it was delicious. All I did was blend a can of no salt added diced tomatoes with a stick blender, then added a few spoonfuls of the paste, but any flavor combo works!

* Step 7

TIP: I use a spread system of measuring in this recipe (e.g. 1-2 cups of tomato product) I do this because risotto is finicky and you have to pay attention to it. Sometimes you need more or less liquid than the recipe says. Listen to the rice. Just go for about 2/3 of your liquid to be broth or water, then 1/3 puree mixture.

* Step 8

TIP: I use a tomato puree in this recipe but any puree (within reason) would be great. Root vegetables, zucchini, and broccoli are all excellent options.

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