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Tomato Risotto


Serves 4

4 tablespoons butter, divided

1 small onion, finely minced

1 1/2 cups Arborio or carnaroli rice

1/2 cup red wine  

4 cups tomato juice, heated

1/2 cup grated Parmesan cheese

Salt and pepper to taste


In a heavy 2-quart saucepan melt 2 tablespoons of the butter and cook the onion until soft over medium heat.

Stir in the rice, coating all the rice grains with the butter.  Add the wine slowly and cook until it is almost absorbed by the rice, stirring constantly.

Begin adding the tomato juice, a ladleful at a time, and stir until the rice absorbs each addition of the juice.  Continue stirring until the rice is cooked but not mushy and easily flows off the spoon.

Stir the remaining butter and cheese. Add salt and pepper to taste.  Serve immediately.


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