Preparation
- Peel the onions and carrots, clean the celery, chop finely, and place in a large, high-sided saucepan over medium heat with 1 tablespoon olive oil.
- Sauté the vegetables for 10 minutes, or until soft, stirring occasionally. Bring the broth and tomatoes to a simmer in a saucepan.
- Reserve the smaller basil leaves in a cup of cold water, then place half of the rest of the leaves in a food processor, and add the stems to the broth.
- Peel the garlic and add it to the blender with half a ladle of hot broth and blend until smooth.
- Add 2 tablespoons of extra virgin olive oil, blend again, taste and correct the seasoning of the sauce.
- Sauté the rice with the vegetables for 2 minutes, gradually add the tomato broth, passing it through a strainer and squeezing the tomatoes, one ladle at a time, stirring constantly and letting the broth evaporate before adding another ladle.
- Keep stirring and adding broth so the rice releases all the starch for 20 minutes, or until the rice is al dente and the risotto is very creamy.
- Remove the seeds from the chili pepper and chop finely, mix it with the risotto and with the ricotta.
- Taste and correct the seasoning. Serve the risotto with the basil-garlic sauce, and top with the reserved basil leaves.
Risotto with tomato and basil and garlic sauce is a dish of Italian origin. It is a very easy recipe to execute and without any mystery, since it is the same as making a pasta with tomato. Although technically it cannot be called risotto, since the rice is boiled first and mixed with the sauce last, in Italy all stewed or creamy rice dishes are often referred to as risotto. risotto. The basil and garlic sauce, basically a traditional pesto, although without nuts, is used to dress the rice.
By LA NACION recipes
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