Instructions

How to Make Tomato Risotto

1. Bring chicken stock, tomato sauce, and tomato paste to a boil over medium heat in a medium saucepan;
2. Reduce the heat to low and simmer the tomato mixture for 5-7 minutes stirring it occasionally;
3. In a dutch oven, heat olive oil and onion over medium heat cooking for 5 minutes until translucent;
4. Add in the Arborio rice and stir for 1 minute;
5. Reduce the heat to low, and begin adding in the tomato broth mixture in 1/2-1 cup measurements stirring into the rice slowly between each addition of tomato mixture, this process should take between 20-25 minutes and the rice should be soft on the outside but still slightly al dente;
6. Mix in the cream, parmesan, and then season with salt and pepper to taste as desired;
7. Remove from heat and top with additional parmesan or Pangrattato as desired when serving.

How to Make a Pangrattato

1. In a small skillet, heat 1-2 tablespoons olive oil and add in breadcrumbs frying until just golden while stirring continually.  Season with salt, pepper, garlic, parsley, and additional parmesan cheese.