Riso al Pomodoro ❤️ big love for this dish, especially when finishing it off with authentic Asiago from Italy. Real Asiago cheese on top of a risotto or a pasta just elevates the dish giving a creamy delicate finish. Also amazing paired with salumi (love it with a mortadella panino) or simply on it’s own. Just makes sure it’s the real deal from Italy! #Asiago#AuthenticItalianCheese#ExtraordinaryItalianCheese#Cheese – in collaboration with @itatradeagencytoronto www.ice.it and www.assolatte.it.
Recipe :
Riso:
Arborio rice, 2 cups
Water, 4 1/2 cups water
Salt, QB
Salsa di Pomodoro :
Olive oil, 3 tbsp
2 Cloves garlic, crushed whole
Chili Flakes, 1 tsp
Cherry Tomatoes – 500ml can
Salt, as needed
Asiago, 100g – cubed
Asiago, grated – 1/3 cup
In a pot heat up water and when it comes to a boil add the rice.
While the rice is cooking, begin to prepare the tomato sauce. In another pan, heat up some olive oil and add chilli flakes and garlic. Let sauté for about 30 seconds being careful not to burn the chilli or garlic. Add in the cherry tomatoes, salt and let cook for about 5 minute. Add salt to taste and continue to cook on medium heat crushing the cherry tomatoes to the desired consistency. When the sauce is ready remove the garlic cloves.
When the risotto is at the pre al dente stage and the tomato sauce is ready, mix the sauce into the rice and cook for another minute or until the rice is done and the liquid has thickened up and reduced. Turn off the heat and add the chucks of asiago cheese and mix well.
Serve immediately and finish each serving with freshly grated asiago cheese.
Serves 4-5 people
