May 252018


  • 2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 cup dry white wine
  • 2-4 cups low-sodium vegetable broth (or as much as needed)
  • 1-2 cups marinara sauce
  • 1 package Ritrovo Selections Arborio rice
  • 1 tablespoon Casina Rossa Herbs & Salt
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to tasteDirections
  1. Combine broth and marinara sauce in a saucepan and heat over medium heat, lower to a simmer.
  2. For the risotto: In a large risotto or stew pot, sauté the onion in olive oil and butter. Add the Arborio rice; toast for about 1 minute. Add 1 cup of white wine and stir until fully absorbed. Cook the risotto at a slow simmer, adding heated broth ½ -cupful at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more; just be careful not to let the bottom burn. As it continues to absorb the liquid, it will become tender and creamy. Also, season with some salt as you go along.
  3. It usually takes about 20 minutes for the risotto to become completely cooked; but taste it. It should be wonderfully creamy and thick; it’s best al dente, which means it should still retain some firmness when you chew it. At this point, you can add the Herbs & Salt and some pepper; stir well.
  4. Remove from heat; stir in Parmesan cheese. Add some salt and pepper as needed. Plate your risotto, topping it with shaved Parmesan. Eat right away to enjoy its velvety goodness, or use the left over for Suppli.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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