Risotto al Pomodoro Recipe

Risotto is a wonderful meal that sometimes takes some patience and time, but believe me... it's worth it!

When cooking risotto, always:

• Use Arborio rice, because it's more absorbent than other rice varieties.
• Cook risotto in a heavy-bottomed uncovered pot and stir constantly!

Ingredients:

• 4 Cups of Tomato sauce;
• 1 Cup warm water;
• 2 Cups Arborio rice;
• 3/4 Cup fresh grated parmesan cheese;
• 1 Tbsp. A&A Italian Seasoning Salt;
• 1 Tbsp. A&A Garlic Infused Olive Oil;
• 1 Tbsp. A&A Basil Infused Olive Oil;

In a medium saucepan pour the tomato sauce and the water and heat at a low-medium heat.

In another heavy medium saucepan, add 1 Tbsp. A&A Garlic Infused Olive Oil and 1 Tbsp. A&A Italian Seasoning Salt.

  Add the rice, stirring it to coat evenly with the oil and cook for about 2

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Pour 1/2 cup of the tomato sauce and cook over moderate heat, stirring occasionally to prevent the rice to stick, until the liquid has nearly evaporated.

Adjust the heat so the liquids keeps bubbling and stir constantly, adding half a cup of the tomato sauce at a time just as the previous one is absorbed.

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Continue this process until the rice is al dente.  

Serve and drizzle additional fresh grated parmesan cheese on the top.

Buon Appetito!