Tomato Risotto – My Way

Published on March 26, 2021 | In Italian | By Author |

- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Serves
- 3 portions
- Difficulty Level

I’m calling this Tomato Risotto – My Way because, mind you, this isn’t the traditional, authentic recipe. This is a recipe with my hacks and jugaad! But even though this doesn’t follow the original risotto recipe, I promise you it is equally delicious. Firstly, the original recipe calls for Arborio rice. I have used Indrayani rice which is more easily available and, frankly, is more aromatic and flavoursome. I used rice from the brand Farmside which is available on Amazon. I can vouch for it’s superior quality. At the same time it retains a slight bite to it just like needed. Secondly, the authentic recipe uses vegetable stock. Since I didn’t have any veg stock in hand, I did a jugaad and mixed two cubes of maggi veg tastemaker in water and used that instead! Thirdly, since I didn’t have any readymade tomato puree, I used tomato ketchup. And lastly, because hum toh desi hai and need a lil spice in everything… I added the original Naagin Sauce in it to increase the hotness quotient! So now you can imagine how yummy the risotto must’ve turned out. Read on to get the exact recipe.

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Ingredients

1 cup Indrayani Rice
Puree of 4 tomatoes blitzed in a mixie
1 medium sized onion finely chopped
3 cloves of garlic finely chopped
2 maggi veg tastemaker cubes mixed in 2 cups of water.
2 tsp original naagin sauce / 2 tsp ground black pepper
3 tsp tomato ketchup
3-4 basil leaves
1/2 cup grated cheese
1 tbsp olive oil
Salt to taste
1 tsp oregano

Instructions

In a pan heat the olive oil and add in the garlic and onions. Saute till transparent only. Do not brown them.
Add the rice and saute till the rice starts crackling and begging for some liquid.
Now add in the tomatoes which have been pureed in the mixie gradually. Mix them in batches till they are incorporated fully in the rice. Keep stirring.
In the same manner add the veg tastemaker liquid little by little. Wait till the first liquid is fully absorbed before adding in more.
Add in the Naagin sauce, tomato ketchup and salt to taste. Alternatively, you can use ground black pepper instead of the Naagin sauce.
Add salt to taste. The entire process of adding in the liquid takes around 15-20 minutes.
At this stage put in the cream, oregano and break the basil leaves into pieces roughly and mix into the rice.
Once the rice is almost done, add in the grated cheese, give it a final stir and switch off the gas.
Serve hot garnished with some basil leaves.
PS : Take care not to overcook the rice. It needs to have a slight bite to it. That's the sign of a good Risotto.

Servings : 3-4 people
Ready in : 40 Minutes
Course : Main Course
Recipe Type : Rice Recipes (Indian / World Cuisine)

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Author

I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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