Rice Recipes #2: Risotto with tomato sauce

I usually cook risotto "in white", without adding tomato sauce or similar. But this time I tried to prepare it adding some tomato and rosemary and the result was delicious! So, here's the recipe!

Ingredients: (4 people)

• 1/2 onion
• 250g tomato sauce
• 320g rice (for risotto it's better to use arborio or carnaroli)
• 1l meat broth
• olive oil
• rosemary
• butter (optional)
• white wine (optional)

Directions

1. Chop the onion and put it in a saucepan with some olive oil and let it brown for a couple of minutes
2. Add the rice and let it fry for a couple of minutes. Then add some white wine
3. When the wine has been absorbed, start adding a ladle of broth at a time, not adding the following until the previous one has been absorbed by the rice. This is really important to obtain a risotto and not a boiled rice. The time necessary to cook the rice depends a lot on rice type. For arborio or carnaroli it's around 20 minutes.
4. When the rice is almost cooked, add the tomato sauce, some butter and rosemary and cook for another couple of minutes. Adding the butter at the end it's really important to obtain an "authentic risotto".
5. Turn off the heat and let it rest for a couple of minutes. Then serve hot and enjoy it!

Do you usually eat risotto "in white" or with tomato sauce?

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