Food Guide
Grandmother Maria's Risotto

Grandmother Maria's Risotto

  • 1

    For the vegetable broth

  • 2

    2 liters of water

  • 3

    1 bunch of parsley

  • 4

    1 potato, peeled and cut into small pieces

  • 5

    2 carrots, peeled and cut into small pieces

  • 6

    1 head of garlic, minced

  • 7

    3 stalks of celery, finely chopped

  • 8

    1 tea bag of vegetable broth concentrate

  • 9

    1 sprig of thyme

  • 10

    Salt to taste

  • 11

    For the tomato sauce

  • 12

    8 ripe tomatoes, cored and quartered

  • 13

    1 onion, cut into small pieces

  • 14

    3 cloves of garlic, minced

  • 15

    1 tablespoon of fresh parsley leaves

  • 16

    Salt to taste

  • 17

    1 cup of extra virgin olive oil

  • 18

    For the risotto

  • 19

    1 medium onion, finely chopped

  • 20

    2 cloves of garlic, minced

  • 21

    3 tablespoons of butter

  • 22

    2 tablespoons of olive oil

  • 23

    500 grams of Italian Arborio Rice

  • 24

    1/4 cup of white wine

  • 25

    Salt to taste

  • 26

    6 tomatoes, peeled and seeded, cut into small pieces

  • 27

    1/2 cup of grated Parmesan cheese

  • 28

    Fresh parsley leaves for garnish

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