Tomato and Wine Risotto
"From "Ciao Italia!" episode "A Gift of Risotto." In northern Italian tradition, this is a "primi piatti" - a first course."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 tablespoons olive oil, divided
- 1⁄4 lb pancetta, diced
- 1 red onion, minced
- 1 1⁄2 cups arborio rice or 1 1/2 cups carnaroli rice
- 2 cups dry red wine (such as a Primitivo)
- 1 pinch salt
- 1 pinch black pepper
- 4 -5 cups tomato juice, heated
- 1⁄2 cup grated asiago cheese
- 1⁄4 cup minced basil leaves
directions
- Heat 1 tbsp oil over medium-high heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon, reserving fat.
- Add 3 tbsp oil to pan. Add onion and sweat until limp. Add rice and stir until well coated and rice is opaque.
- Add wine and stir constantly until the liquid is nearly fully absorbed.
- Add tomato juice, 1 cup at a time, stirring constantly. When the liquid is nearly fully absorbed, add the next cup. Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy.
- Add Asiago cheese and basil. Stir well and serve. Garnish with pancetta, a few shavings of Asiago and a small sprig of basil.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
