I actually made this last week, but between problems uploading my photos and being way too busy, it didn’t get posted last week!
Risotto is a recent discovery that, while a bag of the rice seems expensive, in my opinion its totally worth the price. We really like the risotto with peas and ham that I’ve posted about here before, but its quite labor intensive since it has to be stirred for a half hour!
This recipe used all these fancy ingredients like fresh rosemary and passato, which is defined as smooth tomato pulp. I didn’t know what the heck that meant and upon further research its a cross between tomato paste and sauce and tomatoes may or may not be cooked. But its not widely available in the United States, more common in Europe. So why the heck does the recipe call for it? Apparently passato makes a better texture than just plain tomato sauce. Whatever, I found this fancy box of strained tomatoes, which was close enough for me.