Absolutely! Let’s make Creamy Tomato Risotto the authentic Italian way—rich, comforting, and perfectly creamy without using heavy cream. Italian risotto gets its creaminess from stirring the rice slowly with stock and finishing with butter and Parmesan. Here’s a detailed recipe:
Ingredients (Serves 4)
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1 ½ cups Arborio or Carnaroli rice (classic risotto rice)
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4 cups vegetable or chicken stock, kept warm
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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400 g (14 oz) canned chopped tomatoes or passata
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½ cup dry white wine
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3 tbsp unsalted butter, cold
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½ cup grated Parmesan cheese
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Salt and freshly ground black pepper, to taste
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Fresh basil leaves, for garnish
Instructions
1. Prepare the Base
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Heat olive oil in a large pan over medium heat.
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Add onion and cook until soft and translucent (about 5 minutes).
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Add garlic and cook 1 minute until fragrant.
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Stir in the rice and toast for 1–2 minutes until edges look translucent.
2. Deglaze
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Pour in the white wine and stir until mostly absorbed.
3. Add Tomatoes
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Stir in the chopped tomatoes or passata.
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Cook for 2–3 minutes, letting the tomato flavor concentrate.
4. Cook the Risotto
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Begin adding warm stock one ladle at a time, stirring frequently.
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Wait until each ladle of stock is mostly absorbed before adding the next.
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Continue until rice is al dente and creamy (about 18–20 minutes).
5. Finish
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Remove from heat.
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Stir in cold butter and Parmesan cheese for extra creaminess.
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Taste and adjust seasoning with salt and pepper.
6. Serve
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Plate the risotto immediately while hot and creamy.
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Garnish with fresh basil leaves and a little extra Parmesan if desired.
💡 Authentic Italian Tips:
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Use Arborio or Carnaroli rice—regular long-grain rice won’t absorb liquid the same way.
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Do not rinse the rice—the surface starch is essential for creaminess.
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Keep stock warm—cold stock slows cooking.
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Stir often, but not constantly—this helps release starch and prevents sticking.
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Finish with cold butter and cheese—this is called mantecatura and gives risotto its silky texture.
If you want, I can also give a quick stovetop hack for a “faster but still creamy” tomato risotto without compromising too much on texture.