Our long time friend from Puro honored us with his presence and his personal take on Risotto. Originally for his kids, we can only understand why this would be a successful meal at home: simple, quick, made with quality ingredients and most important, delicious.
WATCH VINCENZO'S INTERVIEW HERE š
INGREDIENTSĀ
For Ā± 4 serves:
- 300/350g CarnaroliĀ š
- 400g Tomato PassataĀ š
- 2x cloves of garlic
- 1L of hot Vegetable Bouillon š
- Butter and grated Parmesan š as much as you like š
- Salt and pepper to tasteĀ
- Optional : 1 small onion (or shallot), 1 Burratina š, 1/4 of a spoon Smoked Harissaš, Basil
STEPS:
- Prepare the broth
Keep the vegetable broth hot in a small pot to avoid disrupting the rice cooking.
ā Optional if you like shallots or onion
In a large pan, heat the olive oil at medium heat and add the chopped onion. Let it soften gently without browning.
- Toast the rice
Add some olive oil, then the rice to the pan and toast for 2ā3 minutes on medium heat, stirring often.
- Add the tomato passata
Pour in the tomato passata Ā and let it cook for a couple of minutes to blend the flavors, crush the two cloves of garlic and add them whole to the sauce.
- Cooking
Pour in the hot broth one ladleful at a time, stirring and allowing the liquid to be absorbed before adding more. Continue this process for about 16ā18 minutes.Ā
- Creaming (mantecatura)
When the rice is al dente and creamy, remove it from the heat. Take the garlic cloves out, and stir in a knob of butter (optional) and the Parmesan cheese, mixing vigorously to achieve a creamy texture.
- ā Finishing touches
Ā Adjust with salt (if necessary) and pepper. Serve and add the toppings (Burrata, basil...). Let the risotto cool down in the plate for a minute before serving for a better texture.
