For the vegetable broth
2 liters of water
1 bunch of parsley
1 potato, peeled and cut into small pieces
2 carrots, peeled and cut into small pieces
1 head of garlic, minced
3 stalks of celery, finely chopped
1 tea bag of vegetable broth concentrate
1 sprig of thyme
Salt to taste
For the tomato sauce
8 ripe tomatoes, cored and quartered
1 onion, cut into small pieces
3 cloves of garlic, minced
1 tablespoon of fresh parsley leaves
Salt to taste
1 cup of extra virgin olive oil
For the risotto
1 medium onion, finely chopped
2 cloves of garlic, minced
3 tablespoons of butter
2 tablespoons of olive oil
500 grams of Italian Arborio Rice
1/4 cup of white wine
Salt to taste
6 tomatoes, peeled and seeded, cut into small pieces
1/2 cup of grated Parmesan cheese
Fresh parsley leaves for garnish
For the vegetable broth
2 liters of water
1 bunch of parsley
1 potato, peeled and cut into small pieces
2 carrots, peeled and cut into small pieces
1 head of garlic, minced
3 stalks of celery, finely chopped
1 tea bag of vegetable broth concentrate
1 sprig of thyme
Salt to taste
For the tomato sauce
8 ripe tomatoes, cored and quartered
1 onion, cut into small pieces
3 cloves of garlic, minced
1 tablespoon of fresh parsley leaves
Salt to taste
1 cup of extra virgin olive oil
For the risotto
1 medium onion, finely chopped
2 cloves of garlic, minced
3 tablespoons of butter
2 tablespoons of olive oil
500 grams of Italian Arborio Rice
1/4 cup of white wine
Salt to taste
6 tomatoes, peeled and seeded, cut into small pieces
1/2 cup of grated Parmesan cheese
Fresh parsley leaves for garnish
Prepare the vegetable broth
In a large pot, combine all the ingredients over low heat
Simmer for one hour or until the vegetables are tender
Remove from heat, strain and reserve the broth
Prepare the tomato sauce
In a medium pot, bring to a simmer the tomatoes, onion, garlic, parsley and salt
Simmer, stirring occasionally, until the tomatoes release their liquid
Remove from heat, remove skin and seeds, puree in a blender and return to the pot
Add olive oil, stirring constantly, for 20 minutes or until the sauce thickens. Reserve
Prepare the risotto
In a large pot, bring to a simmer the onion, garlic, butter and olive oil
Sauté, stirring occasionally, for one minute or until the onion is golden brown
Add rice, stir constantly, for 1-2 minutes or until the rice is toasted
Remove from heat, add wine and mix
Add 4 cups of reserved broth and 1 cup of tomato sauce, and mix
Check seasoning, adding salt if needed, and adjust liquid as necessary
Finish cooking, adding more broth as needed, until the rice is al dente
Stir in remaining butter and Parmesan cheese
Serve, garnished with fresh parsley leaves and additional Parmesan cheese if desired