Classic Rižoto s rajčicama (Tomato Risotto)
Tradicionalno jelo · Croatian
A traditional and comforting Croatian risotto featuring ripe tomatoes, Arborio rice, and a creamy texture achieved through slow cooking and constant stirring. This dish highlights the fresh, vibrant flavors of summer.
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Sastojci
- Arborio rice300g
- Ripe tomatoes500g
- Vegetable broth1 liter
- Onion1 medium
- Garlic2 cloves
- White wine100ml
- Parmesan cheese50g
- Butter30g
- Olive oil2 tbsp
- Fresh basila few leaves
- Saltto taste
- Black pepperto taste
Koraci
- 1
Peel and finely chop the tomatoes. If using canned, drain and chop.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil and butter in a wide, heavy-bottomed pan over medium heat. Sauté the onion until softened, about 5 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Add the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the edges become translucent.
- 6
Pour in the white wine and stir until it is completely absorbed.
- 7
Add the chopped tomatoes and stir well. Cook for 2-3 minutes.
- 8
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next.
- 9
Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. The risotto should be fluid, not stiff.
- 10
Remove from heat. Stir in the grated Parmesan cheese and a knob of butter. Season with salt and black pepper to taste.
- 11
Let it rest for a minute, then serve immediately, garnished with fresh basil leaves.
