Arborio Risotto Oro Pomodoro with parmesan Butter & Trebbiano
Ingredients (x2):
- 160 g Arborio rice Riso Scotti
- 120 ml Tomato purée (high quality, strained)
- 700 ml Vegetable broth kept hot
- 70 g Parmigiano Reggiano finely grated
- 40 g Unsalted butter cold, cubed
- 80 ml Trebbiano white wine
- 1 Shallot finely minced
- 20 ml Extra virgin olive oil
- Sea salt – to taste
Preparation:
- In a risotto pan, sauté the shallot in olive oil until soft but without color.
- Add the Arborio rice and toast gently for 2 minutes.
- Deglaze with Trebbiano wine, allowing the alcohol to evaporate fully.
- Begin cooking the risotto with hot vegetable broth, ladling gradually and stirring continuously.
- Midway through cooking, incorporate the tomato purée and continue to stir, adjusting salt carefully.
- Once the rice reaches al dente texture (about 15–17 minutes total), remove from the flame.
- Off the heat, add the cold butter and Parmigiano Reggiano. Stir vigorously to emulsify into a creamy, rich mantecatura.
- Serve immediately in warm shallow plates, letting the brilliance of the tomato and Parmigiano shine.
Enjoy!
