Tuesday, December 25, 2012,9:36 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and gently fry the onion and garlic until just soft.
  • Then add rosemary and passata, mix together thoroughly before adding the tomato puree, wine and mushrooms.
  • When the mushrooms have cooked down a little, add the rice and stir.
  • Cook the grains until they are very hot and look opaque, then pour in the first ladleful of stock and stir until the liquid has been absorbed by the rice.
  • Continue to cook the rice in this way, add stock and stir while the rice absorbs the liquid.
  • When the risotto is creamy and smooth, but firm to the bite, remove the pan from the heat and stir in the remaining butter.
  • Cover and rest for 5 minutes, then transfer the risotto onto a warmed platter and serve at once. Offer the Parmigiano Reggiano separately at the table.


  • 100 grams unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 250 grams passata (bottled strained tomatoes)
  • 1 teaspoon tomato puree
  • 250 ml dry white wine
  • 250 grams assorted fresh mushrooms
  • 500 grams Arborio rice
  • 2 litres chicken or vegetable stock, kept simmering
  • Freshly milled black pepper and Salt
  • Freshly grated Parmigiano Reggiano, to serve

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