Risotto pizzaiola
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
1. Finely slice the onion and brown it in the oil.
2. Add the rice and toast it for a few minutes at high heat, then add the wine and let it evaporate.
3. Pour the broth and then, when the rice is half cooked, add the Pizza sauce.
4. Season it with the Parmigiano and the BasilicOlio and serve it with a slice of scamorza.
Ingredients
- 300 gr (1.59 cups) of Ribe Rice
- 358 ml (1 jar) of Pizza sauce
- 12 teaspoons of Extra virgin olive oil
- 1/2 glass of White wine
- 1/2 Onion
- 700 ml of Broth
- 3 teaspoons of BasilicOlio
- 12 teaspoons of Grated Parmigiano Reggiano
- 100 gr (0.42 cups) of Scamorza cheese
