Tomato and Rosemary Risotto

Name: Tomato and Rosemary Risotto
Ingredients: 45 ml (3 tablespoons) butter; 1 onion finely chopped; 125 ml (1/2 cup) dry white wine; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 300 ml (1 1/5 cup) Arborio rice; 1 x 400g tin Itaian tomatoes, chopped; 1-liter chicken stock; 5 ml (1 teaspoon) sugar; 30 ml (2 tablespoons) fresh rosemary leaves, chopped; 125 ml (1/2 cup) grated Parmesan cheese; sprigs of rosemary to garnish; On Sunday my boys and I got busy in the kitchen and I showed them how to prepare a classic risotto. We used ingredients that we on hand and the result were deliciously creamy. Fresh clams would be a nice addition for a special occasion.

Published 27 October 2023

Method

Melt the butter in a large sauce pan. Add the onion and garlic and sauté for 5 minutes without browning
Add the rice and stir over medium heat for 2 minutes until the rice is well coated with the butter.
Add the wine and cook until the liquid evaporates. Add the chopped tomatoes, sugar and ½ cup of the stock and stir until the liquid is absorbed. Continue to add ½ cup of stock in increments, stirring frequently until the rice is creamy and just tender.
Serve the risotto at once sprinkled with the cheese and garnish each serving with sprigs of rosemary.