Fire Roasted Tomato Balsamic Risotto

If you are looking for an easy first risotto to make this is a good recipe to try. This recipe features the rich flavor of fire roasted tomatoes and our Traditional Barrel-Aged Balsamic Vinegar and Basil Parmesan Olive Oil. This dish would be great topped with chicken or eggplant parmesan. 

Ingredients:
1 15 oz can Fire roasted tomatoes, diced
12 oz - Arborio rice1 qt - Vegetable stockAs needed - Water1 Tbsp - butter, unsalted2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Basil Parmesan Olive Oil
1 cup - White wine
1/2 - white onion, medium dice
One pinch - saffronTo taste - salt and black pepper

Directions:1. Place the vegetable stock and fire roasted tomatoes into a pot and bring to a simmer. In a separate pot while the stock is heating, place the butter and the diced onion. Sweat the onions over medium heat, ensuring that they do not cook so hot that they brown.

2. When the onions are sufficiently sweat, add the rice to the pot and stir. Make sure that all the grains are covered in fat, but be sure to not brown the rice. When the rice is covered, add the wine and cook until absorbed. Next, add enough stock to barely cover the rice and bring the heat up to medium/medium-high (simmer). 

3. Stirring often, add stock when the previous addition of stock has been absorbed by the rice. On the second addition add the stock that contains the saffron. Continue this method until the risotto has cooked for twelve minutes.

4. After twelve minutes add the Pastamore Basil Parmesan Olive Oil and 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar. Continue cooking, stirring, and adding stock until the rice reaches the correct level of doneness (thoroughly cooked but still al dente). Season to taste with salt and black pepper. If you run of of stock during the cooking process warm water can be used in its place.

5. Serve immediately. Plate with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.