Risotto w Romano, Garlic and Onions
by Gina Jantzen

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Source: Esquire w/ modifications
Course: Sides
Cuisine: Italian
Food Group: Rice
Serves: 6


14.5 ounce can of whole tomatoes (San Marzano)
5 cup(s) chicken stock
3 tablespoon(s) butter (split - 1 Tbs in the beginning, 2 Tbs at room temp for the end)
1 tablespoon(s) olive oil
1 medium onion, minced
3-4 large garlic cloves, minced
1 cup(s) Arborio rice
1/2 cup(s) dry white wine
3/4 cup(s) grated Pecorino Romano cheese
salt & freshly ground pepper

Pour tomato liquid only into a saucepan and add chicken stock. Bring to boil, then lower heat to simmer. Keep this mixture hot during the cooking process. Save tomatoes for another time....they will not be used in this recipe.



Using a 6- or 8-quart stockpot, melt butter and heat olive oil together over low heat. Add onions and garlic, cooking slowly until aromatics look almost like a puree (called sofrito). Do not brown. This will take about 10 minutes.


Remove sofrito, blot the pot with a paper towel, and return it to the stove over medium heat. Note the time on the clock. Add rice and use a wooden spoon to move it around the pot so it toasts and starts to smell a little nutty — 4 or 5 minutes.


Add wine and slowly cook it down, gently stirring. Add sofrito, stirring to coat. Begin adding hot stock about 1/2 cup at a time and stir after each addition until liquid is absorbed, so rice loses its starch and thickens the mixture. If you want to use the tomatoes, smash them down and add them about 15 mins into the cooking process (I don't usually use them)


You might not end up using all the tomato-stock liquid. When rice is al dente — after about 30 or 40 minutes total — taste the risotto.  If it's ready, take the pot off the heat and gently stir in cheese and remaining 2 Tbs butter. Salt to taste. Serve with extra cheese and a pepper grinder on the side.