John Myers
Rice: Risotto Di Pomodoro E Piselli
The perfect rice: risotto di pomodoro e piselli recipe with a picture and simple step-by-step instructions.
- 75 g “Scotti” risotto rice
- 1 tablespoon Tomato paste concentrated three times
- 2 piece Spring onions fresh
- 2 tablespoon Extra virgin olive oil
- 150 ml Dry red wine
- 1 tablespoon Vegetable broth *
- 250 ml Water hot
- 1 handful Peas frozen
- 4 piece Cocktail tomatoes
- 1 pinch Pepper
- 1 tablespoon Dried basil
- Possibly some sugar
- Fry the tomato paste with the olive oil and the whites of the spring onions (cut into small slices).
- Add the rice and toast it until translucent. (You can’t see it because of the tomato paste, but it takes about 3 minutes.)
- Pour in the red wine and reduce, stirring constantly.
- Now start adding the hot vegetable stock. To do this, first dissolve the granulated vegetable stock in boiling water and keep it hot at all times. Add this spoon by spoon to the roasted rice and let it boil down, stirring constantly. Repeat the process until the rice is cooked through. It should be soft on the outside and have a core.
- Before the final reduction, add the peas.
- Season with pepper and the dried base. Possibly also use a little sugar. Salt is not needed because the vegetable broth is sufficiently salted.
- Before serving, remove the tomatoes from the stem and cut into eighths. Save four quarters for garnish. Stir the remaining tomatoes into the risotto.
- Now arrange the rice on warmed plates, garnish with the tomato wedges and the green onion cut into rings.
- A little grated Parmesan cheese rounds off the taste, but unfortunately I didn’t have any on hand. ;-(
- * Link to spice mixes: Granulated vegetable broth
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