Classic San Marzano Tomato Risotto with a Dash of Olive Oil Elegance

Greetings, culinary adventurers! If you’re anything like me, the charm of Italian cuisine lies not just in its flavours, but also in the stories each dish tells. Today, I’m sharing one such tale: a velvety San Marzano tomato risotto, made even more luxurious with the silken touch of top-tier olive oil. An old-world classic, with a touch of contemporary finesse!

Ingredients:

1. Arborio rice - 200g
2. 1 Tin San Marzano tomatoes - 8 to 10, pureed (alternatively choose from the fine range of passatas from PetitsTrésors.com.au
3. Fine olive oil from PetitsTrésors.com.au - 3 tbsp, plus a drizzle for garnish
4. Vegetable stock - 1 litre
5. White onion - 1, finely chopped
6. Garlic cloves - 2, minced
7. Parmesan cheese - 50g, grated
8. Salt - to taste from PetitsTrésors.com.au
9. Fresh basil leaves - for garnish

Method:

1. In a deep pan, sauté the finely chopped onion in 2 tablespoons of olive oil until translucent.
2. Add the minced garlic, cooking until aromatic but not browned.
3. Stir in the Arborio rice, ensuring each grain gets coated in the oil and glistens.
4. Gradually ladle in the vegetable stock, one scoop at a time, continually stirring to ensure the risotto becomes creamy.
5. Halfway through, mix in the San Marzano tomato puree. The rice should slowly take on a beautiful, deep-red hue.
6. Once the risotto is cooked to perfection (soft with a slight bite to it), stir in the grated Parmesan cheese.
7. Finish with a drizzle of the exquisite olive oil from PetitsTrésors.com.au, ensuring a lavish finish to this Italian classic.
8. Garnish with fresh basil leaves and serve piping hot!

The beauty of this dish lies in the quality of its ingredients. The star of the show, undoubtedly, is the olive oil. It lends a finesse that ties everything together, something I personally vouch for.

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Remember, my dear readers, food isn't just about taste. It's about stories, cultures, and the memories we create. Always cherish every bite and every moment. And if you're ever in need of culinary inspiration, you know where to find me – https://petitstresors.com.au/. Happy cooking and happy eating! 🍽️❤️

Classic San Marzano Tomato Risotto with a Dash of Olive Oil Elegance

Rated 5.0 stars by 1 users

Category

Main

Cuisine

Italian

Servings

2

Prep Time

15 minutes

Cook Time

30-45 minutes

A velvety San Marzano tomato risotto, made even more luxurious with the silken touch of top-tier olive oil. An old-world classic, with a touch of contemporary finesse!

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Ingredients

• Arborio rice - 200g

• 1 Tin San Marzano tomatoes - 8 to 10, pureed (alternatively choose from the fine range of passatas from PetitsTrésors.com.au

• Fine olive oil from PetitsTrésors.com.au - 3 tbsp, plus a drizzle for garnish

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• Vegetable stock - 1 litre

• White onion - 1 finely chopped

• Garlic cloves - 2 minced

• Parmesan cheese - 50g, grated

• Salt flakes - to taste

• Fresh basil leaves - for garnish

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Directions

1. In a deep pan, sauté the finely chopped onion in 2 tablespoons of olive oil until translucent.

2. Add the minced garlic, cooking until aromatic but not browned.

3. Stir in the Arborio rice, ensuring each grain gets coated in the oil and glistens.

4. Gradually ladle in the vegetable stock, one scoop at a time, continually stirring to ensure the risotto becomes creamy. Halfway through, mix in the San Marzano tomato puree. The rice should slowly take on a beautiful, deep-red hue.

5. Once the risotto is cooked to perfection (soft with a slight bite to it), stir in the grated Parmesan cheese.

6. Finish with a drizzle of the exquisite olive oil from PetitsTrésors.com.au, ensuring a lavish finish to this Italian classic.

7. Garnish with fresh basil leaves and serve piping hot!