This recipe is so simple, but I think it’s one of my favorites. I always have a can of peeled tomatoes and some frozen pepperoni segments, so when it gets close to the supermarket date, when the fridge is almost empty, this risotto always saves my lunch.
For 2 generous portions you will need 1.5 liters of meat broth (it can be water with 1 sachet of broth powder or tablet or the homemade broth you are used to making). This broth needs to be boiled over very low heat in a pan next to the one in which you will prepare the risotto.
Sauté 1/2 slice of chopped pepperoni, add 1/2 onion and 2 chopped garlic cloves. Add 1/2 can of peeled tomatoes and keep on fire for a few minutes, stirring so that the tomatoes start to dissolve. Add risotto rice (1 cup) and mix well. Add 1 ladle of broth. Keep on low heat, stirring constantly until the water almost dries. Repeat this operation until the rice is cooked. Turn off the heat, add 1 tablespoon of butter (I used herb butter, recipe –> HERE) and 1/2 cup of grated parmesan. When serving, I like to drizzle with olive oil and sprinkle with thyme, oregano and basil.
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