Tomato and basil sauce is used to simplify a classic risotto recipe.
Heat a little olive oil in a large heavy based saucepan. Fry the sliced mushrooms for 4-5 minutes until cooked through. Remove with a slotted spoon and set aside.
Add a little more oil to the pan if necessary and then add the chopped onion. Fry on a low to medium heat for 3-4 minutes until it is cooked but not browned.
In the meantime, mix the stock and Loyd Grossman Tomato and Basil Sauce in a saucepan and bring up to a low simmer next to the onion pan.
Add the rice to the onions and stir well for 1-2 minutes. Add the wine to the rice and cook, continuing to stir over a medium heat. Once the liquid has been absorbed, add a ladle of the sauce/stock and cook, stirring constantly.
When the liquid has been absorbed, add another ladle of the stock/sauce. This should be repeated for approximately 18 minutes until all the liquid has been added and the rice is cooked, but retains a little bite. If after all the stock/sauce mix has been added and it is looking a little dry before the rice is cooked, simply add a little extra boiling stock or water.
Shortly before the rice is ready, stir through the reserved mushrooms.
To finish, stir in a handful of Parmesan.
A mushroom stock would give an intense mushroom flavour.
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