Risotto Alla Marinara
Nutrition
Calories: 444 kcalCarbohydrates: 63 gProtein: 13 gFat: 23 gSaturated Fat: 12 gCholesterol: 23 mgSodium: 434 mgFiber: 3 gSugar: 7 gVitamin A: 10.4 IUCalcium: 30 mgIron: 8 mg
Ingredients
- 2 cups broth left over from poaching a fish
- 1 whole small red onion cleaned
- 2 tbsp olive oil
- 2 tablespoons unsalted butter sweet butter
- 2 tbsp tomato paste preferably imported Italian
- 1 cup arborio rice raw
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
Instructions
- Strain the poaching broth; chop the onion fine.
- Heat the oil and 1 tbsp of the butter in a flameproof casserole. When the butter is melted, add the chopped onion and sauté gently until lightly golden. Meanwhile, heat the broth to boiling in a saucepan.
- Add the tomato paste to the casserole and stir thoroughly until it is completely incorporated. Add the rice and sauté for 3 minutes, stirring constantly with wooden spoon, then pour in 1/2 cup of the boiling broth and keep stirring very gently until the rice has absorbed all the broth (about 3 minutes). Taste for salt and pepper, then continue to add hot broth, little by little, stirring continuously until all the broth is absorbed and the rice is al dente (about 18 minutes in all).
- Remove the casserole from the flame, add the remaining butter, and mix thoroughly. Transfer the risotto to a serving dish and serve immediately.