My grandma’s tomato risotto

This is the oldest recipe in the world; many of our grandmothers prepared this for us when the winter turned cold and a quick, simple lunch had to be whipped up before sending us back to school; we also had it as a hot dinner and it raised our spirits and warmed our hearts as only one of grandma’s dishes could do.

INFO

Rice: Carnaroli Classico
Time: 25 min.
Difficulty: Easy
Category: First

Portions: 4 people

INGREDIENTS

280 g Tenuta Castello Carnaroli Classico rice
Tomato puree (better if homemade with good tomatoes)
Knob of butter
Parmesan cheese

PREPARATION

Boil about 750 ml of water, then add coarse salt and the rice. Cook with the heat turned up for 10 minutes, stirring from time to time, then add the tomato puree and let it cook for another 10 minutes. The liquid should have all been absorbed by the rice at this stage. Turn off the heat, mix in some butter and the parmesan and let it rest for a couple of minutes. Add freshly ground pepper if you like.