Risotto Con Pomodori (Risotto With Tomatoes)

1. 1

   For step one, put the chicken stock in the saucepan, cover, and let it warm over low heat. Preheat oven to 350 degrees.

2. 2

   cut a circular piece of waxed paper to fit the baking dish and cut a slit in the center of the wax paper to vent, butter one side and set aside. peel the onion half and dice it finely. set the baking dish over medium low heat, add the butter and when it's hot, add the onions and stir constantly careful not to brown the onions for three minutes. add the tomato paste. add the rice, mix thoroughly with the butter and onions and saute until rice is transluscent. then increase the heat to medium, add the hot stock, bay leaf and salt, and bring the stock to a simmer. cover the rice with waxed paper, buttered side down and set it into the oven for 12 minutes or until the liquid is absorbed. remove from oven and fluff rice. transfer to a flat dish or platter and spread out to cool. then cover with wax paper. then finish with step two. heat the remaining stock. stir the tomatoes into the rice. return the rice to the pan, add the hot stock and the wine and bring to a simmer over medium heat. adjust the heat so the stock simmers gently for five minutes while it's covered. while it's finishing, grate the cheese and reserve. when done, remove from heat, remove the bay leaf, add the butter and the parmesan and stir

* Per serving · 4 servings · Values may vary.