Risotto with red tomatoes and creamed with Caprino cheese

We start with the tomato coulis: soften the leeks in a casserole with sole olive oil. Chop the tomatoes finely julienne and add them with a pinch of salt, pepper and thyme.

Cook on a low flame for 60 minutes (in case it becomes too dry, add half a ladle of vegetable broth).

Now let’s prepare the risotto: Soften the scallion with 25 g of butter in a pan.

Add the Autentico Carnaroli rice and roast it until it becomes almost translucent.

Now add the tomato coulis and a little bit of the vegetable broth. Keep adding the broth gradually for about 18 minutes.

When the rice is cooked, take the pan from the flame and cream the risotto with 40 g of Grana Padano, 80 g of Caprino and 40 g of butter.

Once the risotto is creamy, let it rest for a minute.

Serve the risotto on a preheated plate, decorating it with olive oil and a few basil leaves.