Tomato risotto with olives and basil
Tomato risotto with olives and basil
- Time: 40 min
- Servings: 3
Source: ORO di Parma
Ingredients
- Carnaroli rice
- ball mozarella di bufala
- Parmiggiano reggiano for grating over
- butter
- black olives
- vegetable bouillon
- can ORO di Parma chopped tomatoes
- bottle ORO di Parma strained tomatoes
- ORO di Parma tomato paste, triple concentration
- shallots
- garlic cloves
- A few basil leaves
- White wine for quenching
- Olive oil “extra vergine”
- Salt and pepper from the mill