Tomato Risotto
A traditional rice dish highlighted with a complex Francesco Rinaldi® Three Cheese Pasta Sauce
Servings Prep Time
8 15
Cook Time
30
Servings Prep Time
8 15
Cook Time
30
Ingredients
Instructions
  1. Combine the Francesco Rinaldi Three Cheese Pasta Sauce and chicken stock in a medium saucepan and bring to a simmer. Heat a 4-quart saucepan on medium heat and add olive oil.
  2. Add onions and sauté until translucent. Sauté for about 3 to 4 minutes. Add rice and toast the rice until it appears to have a white spot in the center of the grain. Deglaze the pan with white wine and reduce the liquid until the pan appears dry. Slowly add stock and sauce mixture to the rice. Add one-third of stock mixture at a time. Stir often until the liquid is evaporated, then add the next one-third of the stock mixture. Continue to stir, add the last one-third and stir until the rice has absorbed all the liquid and the rice is al dente.
  3. Finish the risotto by folding in the cheese, butter, basil and grape tomatoes. Adjust seasoning with salt and pepper.