Ingredients (x2):

  • 160 g Arborio rice Riso Scotti
  • 120 ml Tomato purée (high quality, strained) 
  •  700 ml Vegetable broth kept hot
  • 70 g Parmigiano Reggiano finely grated
  • 40 g Unsalted butter cold, cubed
  • 80 ml Trebbiano white wine
  • 1 Shallot finely minced
  • 20 ml Extra virgin olive oil 
  • Sea salt – to taste

Preparation:

In a risotto pan, sauté the shallot in olive oil until soft but without color.

Add the Arborio rice and toast gently for 2 minutes.

Deglaze with Trebbiano wine, allowing the alcohol to evaporate fully.

Begin cooking the risotto with hot vegetable broth, ladling gradually and stirring continuously.

Midway through cooking, incorporate the tomato purée and continue to stir, adjusting salt carefully.

Once the rice reaches al dente texture (about 15–17 minutes total), remove from the flame.

Off the heat, add the cold butter and Parmigiano Reggiano. Stir vigorously to emulsify into a creamy, rich mantecatura.

Serve immediately in warm shallow plates, letting the brilliance of the tomato and Parmigiano shine.