Tomato Risotto with Diced Tomatoes
Featuring Angela Mia® and Wesson®
Yield: 24 portions
Portion Size: 6 oz. each
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Wesson® Cottonseed/Canola Blend | 27000 63334 | ¾ cup |
| Onion | 12 cups | |
| Rice | 7½ cups | |
| Black pepper | to taste | |
| Chicken stock | 6 qts. | |
| Angela Mia® Diced Tomatoes in Juice, drained | 27000 37854 | ¾ cup |
| Garlic | 12 tablespoons | |
| Wesson® Move Over Butter | 27000 73730 | 6 tablespoons |
| Parmigiano Reggiano Cheese, grated | 2 cups |
Preparation:
- Heat Wesson® oil in rondeau pan over medium heat. Add onion and cook, stirring occasionally until soft about 15 minutes.
- Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
- Add enough stock to cover rice. Simmer, stirring frequently, until rice has absorbed stock (about 5 to 10 minutes)
- Stir in Angela Mia® tomatoes, garlic and several cups of stock. Cook, stirring until rice looks dry, then add more stock. Continue gradually adding stock, cooking and stirring until rice is tender and creamy.
- Stir in Wesson® Move over Butter, and cheese; season with salt and pepper. Serve hot.
