Risotto Pizzaiola

Risotto Pizzaiola

Preparation 35 min
Difficulty Intermediate
Servings 4


Finely slice the onion and brown it in the oil.Add the rice and toast it for a few minutes at high heat, then add the wine and let it evaporate. Pour the broth and then, when the rice is half cooked, add the Pizza sauce. Season it with the Parmigiano and the BasilicOlio and serve it with a slice of scamorza. 


  • Ribe Rice 300 gr
  • Pizza sauce 350 gr
  • Extra virgin olive oil 4 tbsp 
  • White wine 1/2 glass
  • Onion 1/2
  • Broth 700 ml (4 cups)
  • BasilicOlio 1 tbsp
  • Grated Parmigiano Reggiano 4 tbsp
  • Scamorza cheese 100 gr
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