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By Max Withers, Los Angeles Times, September 27, 2006
See: Paul Bertolli's Tomato Conserva
Ingredients
- 3 cups light chicken broth
- 1/2 small onion, finely chopped
- 1 1/2 tablespoons butter, divided
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons tomato conserva, plus 2 tablespoons for optional garnish
- 1 cup risotto rice (such as arborio, Carnaroli or Vialone Nano)
- 1/4 cup grated parmigiana
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Directions
- In a large saucepan, bring the stock to a simmer. Meanwhile, in a heavy pot over medium-high heat, gently saute the onions with the oil and one-half tablespoon of the butter, without browning them, 1 to 2 minutes. When the onions are soft and translucent, add the conserva and stir for a minute or two. Add the rice and stir well to coat.
- Add the broth a ladle at a time, striring constantly. When all the liquid is dissolved, add another ladle. Continue until the rice is done. It should be tender, but still offer a slight resistance to the tooth.
- When the rice is fully cooked, after about 35 minutes total cooking time, stir in the parmigiana, remaining butter, salt, and pepper, and serve immediately. For optional garnish, top each serving with a dollop of conserva. Sprinkle with parsley.
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