4 Servings

Preparation: 30 minutes

Cooking: 16-18 minutes

INGREDIENTS

• 1 lb. (500 g) ripe tomatoes
• 1 tbsp. (15 ml) extra-virgin olive oil
• 10 oz. (300 g) Vialone nano rice, or about 1 1/2 cups
• 2 1/2 oz. (75 g) small yellow onion, chopped
• scant 1/2 cup (100 ml) dry white wine
• 6 1/3 cups (1.5 liters) vegetable hot stock
• 1/4 cup (60 g) butter
• 3/4 cup (80 g) grated Parmigiano-Reggiano cheese
• salt

INSTRUCTIONS

1. Peel and seed the tomatoes. Dice half of them and reserve.
2. In a small skillet, heat 1 tsp. of the oil. Add a third of the onion and cook until golden.
3. Add the remaining tomatoes, season with salt, and cook over high heat for 10 minutes.
4. Transfer the tomato mixture to a blender, purée, and keep warm.
5. Meanwhile, melt 4 tsp. of the butter in another pan. Add the remaining onion and cook until softened.
6. Stir in the rice.
7. Pour in the wine and simmer gently, stirring constantly, until the wine has evaporated completely.
8. Continue to cook, adding half of the puréed tomato mixture and pouring in the stock a little at a time, stirring constantly.
9. After about 10 minutes, add the reserved diced tomatoes.
10. When the rice-tomato mixture is cooked, season to taste.
11. Remove from the heat and stir in the rest of the butter and the Parmigiano-Reggiano cheese.
12. Garnish with the remaining tomato sauce.