45 ml (3 Tbsp) olive oil
15 ml (1 Tbsp) butter
1 onion, finely chopped
1 leek, sliced
1 large garlic clove, crushed
250 g (1 cup) Arborio rice
1 x 410 g can Rhodes Quality Whole Peeled Tomatoes
15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet
1lt. (4 cups) chicken stock, hot
salt and freshly cracked black pepper
to serve: fresh basil leaves and grated Parmesan
MethodHeat the olive oil and the butter in a large heavy-bottomed saucepan. Add the onion and the leek and fry until softened. Add the garlic and fry for a few minutes more. Add the rice and toss well. Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock. Continue cooking, adding stock when necessary until the rice is tender. Remove from the heat. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.
Cook risotto slowly over a gentle heat for best results.