Red risotto milanese

Name: Red risotto milanese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Olive oil; 250 g Risotto Rice; 4 TABLESPOONS Tomato paste; 1 l Vegetable broth; 100 ml White wine; 50 g dried tomatoes in oil; 2 Tomatoes; 1 red pepper; 50 g Parmesan cheese; 2 stem(s) Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Olive oil
250 g Risotto Rice
4 TABLESPOONS Tomato paste
1 l Vegetable broth
100 ml White wine
50 g dried tomatoes in oil
2 Tomatoes
1 red pepper
50 g Parmesan cheese
2 stem(s) Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Heat the oil in a pot. Sauté onion and rice until translucent. Add tomato paste and sweat for about 2 minutes. Add broth and wine bit by bit, stirring from time to time.
2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Drain the dried tomatoes and cut into cubes. Wash the tomatoes and peppers. Clean the paprika and cut into strips. Cut tomatoes into quarters, remove seeds and dice the flesh.
4
Parmesan shavings. Wash the basil and dab dry and pluck the leaves from the stalks. Cut leaves into fine strips. Stir tomatoes, peppers and about 3/4 parmesan into the risotto and warm up for about 3 minutes while stirring.
5
Season to taste with salt and pepper. Serve the risotto and sprinkle with the remaining Parmesan and basil.