Rice entree - vegetarian - celiac and lactose intolerant safe (see notes below)
1 1/4 cup Carnaroli rice
1 28 oz can of Italian peeled San Marzano
6 cups chicken broth (or vegetable, for vegetarians)
1 medium onion, thinly sliced
1 cup Parmigiano Reggiano, grated
1/2 cup white wine (or red f you like a bolder flavor)
1 garlic clove, finely chopped
3 tbsp Extra virgin olive oil
2 tbsp butter
2 tbsp basil leaves, chopped
Roughly chop the peeled San Marzano and put them, along with their sauce in a bowl.
Bring broth to a boil.
Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onion and garlic until onion is translucent.
Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add tomatoes with their sauce and cook for 2 more minutes.
Now start adding boiling broth little by little, stirring frequently, adding a new batch of broth only when the previous has been absorbed. Cook it for about 17-20 minutes (depepnding on your taste).
Remove from heat, stir in parmigiano and butter and serve immediately, sprinkled with basil!!
This recipe serves 4.
- You can use low fat (or fat free) cream cheese instead of butter.
- You can use fresh ripe tomatoes, as soon as the season will allow you to have good ones, about 3 cups, diced.
- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.
- Lactose intolerants avoid butter and cheese (to thicken the risotto, if needed, you can use come corn starch)