- Prep time 5 minutes
- Cook time 30 minutes
- makes 4 cups
Years ago, when my brother and I each left home for our respective first times, we found ourselves living in the same town. As kids we'd fought like proverbial cats and dogs. But now, each of us alone and lonely, we started sharing homemade dinners on Saturday night, family recipes that reminded us of home, satisfying our hunger for more than a good meal.
One of these was risotto, a dish our mom had learned growing up in a farming village in the Italian Alps. It was peasant food – no saffron, no shaved truffles, no Arborio rice – a molten mound of rice, capped with drifts of grated Parmesan cheese, eaten in concentric circles as it cooled.
I still have the recipe Mom sent, written a half-page of yellow legal pad, with this note: "You know I never measure my ingredients, so use your own judgment if you find it isn't up to your taste."
As if. —CMarie
8-ounce can tomato sauce
butter or margarine
finely chopped onion
cans Chicken with Rice soup (condensed)
grated Parmesan cheese
- Stir together water and tomato sauce; set aside.
- In large skillet, saute onion in butter and oil over low heat until onion turns golden.
- Slowly add diluted tomato sauce. Simmer 3-5 minutes.
- Meanwhile, bring soup to boil in a saucepan.
- Add rice to skillet, stirring well.
- Gradually add soup to rice, stirring continually, letting rice absorb each addition. Add more water as needed if rice gets dry before getting done.
- Sprinkle cheese over rice just before serving. Alternately, pass cheese at table.