- 1 ½ cups Arborio rice
- 3 tbsp extra-virgin olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 ½ cups crushed tomatoes or passata
- 4 –5 cups vegetable or chicken stock warmed
- ½ cup dry white wine
- ½ cup Parmigiano-Reggiano freshly grated
- 3 tbsp unsalted butter
- ½ tsp sea salt to taste
- Freshly ground black pepper
- ½ cup fresh basil leaves torn or chopped
- Extra olive oil + basil leaves for garnish
In a saucepan, heat your stock and keep it warm over low heat.In a seperate large pan, heat olive oil over medium heat.Add onion and sauté until translucent, about 5 minutes.Stir in garlic and cook 1 minute.Add Arborio rice and cook 2 minutes, stirring, until lightly coated and fragrant.Pour in the white wine and stir until absorbed.Add 1 ladleful of warm stock at a time, stirring frequently until absorbed before adding more.After 10 minutes, stir in the crushed tomatoes. Continue adding stock gradually and stirring until the rice is tender but still al dente (about 18–20 minutes total).Remove from heat. Stir in butter, Parmigiano-Reggiano, and basil. Adjust seasoning with salt and pepper.Cover and let rest 1 minute before serving.Spoon into warm bowls. Garnish with a drizzle of olive oil, extra basil leaves, and more cheese if desired.
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Risotto should be creamy and loose, not stiff — it should gently spread on the plate.
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Use fresh summer tomatoes (peeled and blended) instead of canned for an even brighter flavor.
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Pair with a crisp white wine like Pinot Grigio or Verdicchio.
