Risotto is a traditional Italian rice dish. There are innumerable variations to be found in cookbooks and online, pairing the creamy rice with everything from scallops to beets. Risotto can be a little time-consuming, owing to the chef having to constantly stir the rice until it's fully cooked, but gourmands the world over agree that it's worth the effort. This recipe includes our star ingredient, as well as a few staples of traditional Italian cooking.
- Simmer the tomatoes and water in a small saucepan for about a minute. Drain the tomatoes (but keep the liquid!) and chop them. Combine the leftover liquid with the broth in a saucepan, and bring the mixture to a slight simmer.
- In a larger saucepan, cook the onion and garlic in the olive oil over low heat; stir until they're softened. Add the rice, stirring until all the grains are coated, and then add the tomatoes.
- Add a half cup of the simmering liquid to this mixture and cook over medium heat, stirring constantly, until all the liquid is absorbed. Continue adding the liquid a half cup at a time, allowing each portion to be absorbed by the rice before adding the next. Continue this process until the rice is tender but still al dente. This should take about 17 minutes.
- Stir in the Parmesan, salt and pepper to taste, and add the fresh parsley for a garnish.