Vito’s Risotto al Pomodoro

Arts & Culture
50 years

28 May, 2020

Vito’s Risotto al Pomodoro

With its combination of enticing Mediterraean flavors, this risotto never fails to satisfy and impress. Unlike an ordinary risotto, the recipe does not call for the usual broth, making it easy to cook on the spur of the moment. 

(Serves 4)




  • Boiling water
  • Italian risotto rice (1 tea cup per person)
  • ½ an onion finely chopped
  • 1 jar of tomato sauce
  • Freshly squeezed orange and lemon juice
  • ½ cup of white wine
  • Extra virgin olive oil
  • Grated parmesan cheese
  • 1 tsp Salt
  • Chili (optional)




Pour the rice into a pot and toast over the fire to remove all humidity. It is ready when the rice is too hot to hold in your hand. Add the onion, stirring into the rice. Once the onion begins to sweat, pour in some olive oil to your taste, followed by the wine. 

Important: the risotto must be continually stirred, always in the same direction.

Mix in the salt, then add the tomato sauce and continue stirring for 15-20 minutes. Whenever the risotto starts losing liquid, slowly add the boiling water as needed. Risotto is eaten the same as pasta in Italy: al dente. This means well cooked on the outside and lightly crunchy in the centre. 

When the rice is ready, take the pot off the stove, and add a splash of lemon and orange juice according to your taste. Toss in some chili if you like a kick. Finish by adding the grated parmesan cheese into the risotto in two half portions, stirring constantly for a creamy consistency. Serve with a drizzle of olive oil and parsley to garnish.

Scroll to Top