Hearty Tomato-Infused Risotto

1. Simmer Tomato Sauce

Start by simmering the Very Meaty Tomato Sauce in a small pan for about 20 minutes to concentrate its flavors. You will know it’s ready when it becomes thick and rich.

2. Cook Onions

While the tomato sauce is simmering, take a medium heavy saucepan and melt the butter or heat the olive oil over medium heat. Add the finely chopped yellow onion or shallot and cook for 4 to 5 minutes until it’s soft and fragrant. This step is crucial for building a solid flavor base for your risotto.

3. Add Rice

Next, add the Arborio or Carnaroli rice to the pan with the onions. Stir it continuously for 1 to 2 minutes. This process coats the rice with the fat, which is essential for achieving the perfect texture. You should see the rice glisten at this point.

4. Deglaze with Wine

Pour in the dry white wine and let it simmer for 1 to 2 minutes until the wine evaporates. This deglazes the pan and adds a depth of flavor to the rice.

5. Add Broth Gradually

Now, begin adding the heated broth to the rice mixture, 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. This gradual addition is key to creating the creamy consistency that makes risotto so special. Continue this process for about 20 minutes until the rice is tender but still firm to the bite.

6. Stir in Tomato Sauce

Once the rice has reached the desired consistency, stir in the thickened tomato sauce. Season the risotto with kosher salt and freshly ground black pepper to taste.

7. Add Cheese and Serve

Finally, add the grated Parmigiano-Reggiano cheese, stirring until it melts and the risotto becomes creamy. Serve immediately and enjoy your Hearty Tomato-Infused Risotto.