Tomato Risotto from Uncooked Rice

1. 1

   In a skillet over low heat, saute the garlic in olive oil until fragrant.

2. 2

   Add rice and saute for about 1-2 minutes.

3. 3

   Do not rinse the rice as we want the starch from the rice.

4. 4

   Once the color of the rice turns whitish, add the tomato sauce, then the soup stock granules.

5. 5

   Add enough water to cover the rice.

6. 6

   Mix the contents a few times and cook for 16-18 minutes.

7. 7

   If you find that all of the liquid has been absorbed while cooking, add a small amount of water once or twice.

8. 8

   Check the toughness and texture of the rice.

9. 9

   Add cheese, and salt and pepper to taste.

10. 10

    Once the cheese melts, it is ready to be served.

No additional tips available.