Taste Like Spaghetti Risotto

1 can tomato sauce or puree (28 ounces)
1 quart chicken or vegetable stock
2 tablespoons extra virgin olive oil
1 small onion or shallot, finely chopped
3 cloves garlic, minced or grated, divided
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt and pepper
2 tablespoons butter
3/4 cup grated Parmigiano Reggiano cheese, divided

1- Mix tomato sauce and stock in medium saucepot and simmer over low heat. Keep warm.
2- Place a medium size pot with rounded sides over medium-high heat
3- Add olive oil and heat
4- Sauté onion and garlic for a couple of minutes to soften. (Until onion look somwhat translucent)
5- Add the rice and turn to coat and toast for about 1 minute
6- Stir in the wine and cook until the liquid evaporates
7- Add a ladle at a time of the tomato-stock mixture and stir risotto to incorporate and evaporates.
8- Repeat step 7 until rice is al dente. The rice will cook for 18 minutes total.
9- In the last minute or so of cooking time, stir in the butter until it melts
10 -Add cheese

Notes & Serving Suggestions:

It is okay if you have a ladle or two left of the tomato-stock mixture.

We had this recipe this past weekend and we had the rice with some grilled chicken thighs. You can also have meatballs to complete the “spaghetti and meatballs” dish.

Adapted from Rachael Ray.