TOMATO RISOTTO
- 1 cup of arboreal rice
- 1 small onion, chopped into cubes
- 2 cloves of crushed garlic
- 1 can of peeled toamte
- 15 basil leaves
- 3oz of ABOUT BRAZIL ORGANIC SILVER CACHAÇA
- Geated Parmesan cheese to taste
- Vegetable broth as needed
- Salt
- Black pepper
- Olive oil
Dissolve the vegetable broth in 1 liter of boiling water, set aside.
Sauté onion and garlic in olive oil, don’t let it brown. Add the rice and
sauté for a few moments. Add the cachaça and let the alcohol evaporate. Add the peeled tomatoes, stir well and then add a ladle of vegetables broth and gently stir nonstop. When the water starts to dry add another ladle of broth. Repeat the process until the rice is “al dente”. At the end, add the basil, grated cheese and a small ladle of broth. Taste and correct the seasoning. Add a drizzle of olive oil and serve hot.