- 250g Carnaroli rice
- 500g canned chopped tomatoes
- 1 bunch of basil
- ½ small yellow onion, peeled and chopped
- 1 litre vegetable stock
- 50g Grana Padano cheese, grated
- 1 pinch of sugar
- 60 ml extra virgin olive oil
- 25g butter
Put the tomatoes and chopped onion in a saucepan with a pinch of sugar, a handful of washed basil leaves, the extra virgin olive oil and a generous pinch of salt. Cook the sauce covered for about 20 minutes, then remove the basil and pulse the tomato sauce in a blender.
Bring the vegetable stock to a boil and keep it on a low heat so it remains at a gentle boil.
Melt the butter in wide and deep frying pan, add the rice and toast it, stirring constantly for 3-4 minutes.
Add a ladleful of boiling vegetable stock and the tomato sauce and stir the risotto until the liquid is absobed, continue adding more vegetable stock as needed, a little at a time, stirring the risotto all the time until it is done (the rice should still have a little bite to it).
Turn off the heat, add the grated cheese and stir for another minute.
Cover the saucepan and let the tomato risotto rest for 2-3 minutes before serving.