🍅 Riso al Pomodoro 🍅 

(Serves 6)

½ cup Extra Virgin Olive Oil. 

1 large Onion -chopped 

2 cans Tomatoes. I used La Bella San Marzano cherry tomatoes 380 grams. 

3 cups Rice (I used Carolina rice)

Salt and pepper to taste 

Fresh basil chopped

1 cup grated Pecorino Romano (plus extra to serve add to rice when serving)

1 ½ cups Ricotta 

 

In a pan Heat up the olive oil on a low flame and add the onions. Cook until translucent (about 7 minutes on low flame).  Using your hands mash the tomatoes in a bowl. You can also purée in blender. But leave the tomatoes a little chunky. Don’t over purée. Add the tomatoes to the onions. Sautéed or about ten minutes. 

In a separate pan cook the rice. Incorporate the rice into the tomato mixture. Do not overmix. You don’t want the rice to get mushy. Add the fresh basil and grated cheese. Top with a dollop of ricotta and serve. 

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