RISOTTO WITH TOMATOES

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)