Risotto Marinara

Risotto Marinara


1 small onion, chopped

1 tablespoons of olive oil

1 cup arborio rice

1/3 cup white wine

4 cups chicken broth

2 teaspoons Stella's Table Marinara Sea Salt 

8 ounces fontina cheese, cut into cubes

2 tablespoons tomato paste

1/4 cup grated parmesan cheese


Add olive oil to a dutch oven and heat.  Add the onions and sauté on medium-to-high heat until translucent. 

Add the arborio rice and stir until the rice is slightly browned.  Add the wine and stir. 

Once the rice has absorbed the wine, add 2 cups of broth.  Keep the heat at medium and stir frequently.  

Once the rice comes to a boil, add the tomato paste and stir to combine.  Then add the Marinara Sea Salt.  

As the rice absorbs the liquid, add more broth.  Continuing to add broth as the rice absorbs until the rice is cooked. 

Add in the fontina cheese and stir until the cheese is fully combined with the rice. 

Mix in the parmesan cheese. 

Serve immediately.  

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