Risotto with tomatoes (Cardinale)

4 servings

20 minutes

Tomato Risotto (Cardinale) is a refined Italian dish with rich flavor and dense texture. It originates from the northern regions of Italy, where Carnaroli rice is considered the king of rice for its ability to retain firmness. The delicate creamy consistency is achieved by carefully mixing with tomato sauce, butter, and Parmesan. White wine adds a slight acidity, while fresh basil brings notes of freshness. This dish pairs perfectly with meat dishes or can be served as a standalone treat. Easy to prepare yet elegant in taste, Cardinale risotto is a wonderful choice for a cozy dinner or special occasion.

Energy value per serving

• Calories: 196.2
• Proteins: 5.2g
• Fats: 11.4g
• Carbohydrates: 19g

Ingredients

• Basil: 14 g
• Olive oil: 12 ml
• Spices: 1 g
• Salt: 4 g
• Carnaroli rice: 110 g
• Tomato sauce: 140 g
• Meat broth: 250 ml
• Parmesan cheese: 25 g
• Butter: 15 g
• Dry white wine: 10 ml

Cooking steps

1. We sauté Carnaroli rice with onion in a deep pan with olive oil.

   Required ingredients:

   • Carnaroli rice: 110 g
   • Olive oil: 12 ml

2. Pouring white wine, we evaporate. Pouring, evaporating.

   Required ingredients:

   • Dry white wine: 10 ml

3. Then gradually add the meat broth.

   Required ingredients:

   • Meat broth: 250 ml

4. We cook by feel. The rice should, of course, be al dente. It all depends on a few minutes, volume, and heat differences. Let's say the rice is ready.

5. We add tomato sauce and butter.

   Required ingredients:

   • Tomato sauce: 140 g
   • Butter: 15 g

6. Generously sprinkle parmesan. The main thing is to stir, constantly stir, bringing everything to a creamy state.

   Required ingredients:

   • Parmesan cheese: 25 g

7. Then add fresh basil and a bit more broth. If you want, toss in some halved cherry tomatoes.

   Required ingredients:

   • Basil: 14 g
   • Meat broth: 250 ml