Risotto al Pomodoro e Basilico (Tomato Basil Risotto)

Ingredients:

• 1 1/2 cups Arborio rice
• 1 onion, finely chopped
• 3-4 garlic cloves, minced
• 2 tablespoons of Galantino (Basil) olive oil
• 1/2 cup dry white wine (optional)
• 4 cups chicken or vegetable broth, kept warm
• 1 cup tomato basil sauce (Italianavera)
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the Arborio rice and stir to coat it in the oil. Cook for 2-3 minutes until slightly toasted.
3. Pour in the white wine (if using) and stir until it’s absorbed.
4. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each addition is absorbed before adding more.
5. When the rice is almost cooked (after about 18-20 minutes), stir in the tomato sauce.
6. Continue cooking and stirring until the rice is tender and creamy.
7. Remove from heat and stir in the grated Parmesan and chopped basil.
8. Season with salt and pepper, and serve immediately.