Riso Di Napoli

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Score, scald, peel and slice the tomatoes. In winter I alternatively take a can of chunky tomatoes and use a little less meat broth.
Peel the onion, dice it finely and fry it in a non-stick pan in olive oil until golden brown. Stir in the raw rice and fry it until translucent. Add the tomatoes and add the broth. Close the pan with a lid and cook the rice on low heat for 20-25 minutes. Stir every now and then and, if necessary, add a little more meat stock. The rice should really be done - so if necessary, extend the cooking time if necessary.
Before serving, season with salt, pepper and, if necessary, oregano and sprinkle with the grated cheese. The liquid should be almost completely boiled or absorbed by the rice.
A simple leaf salad is enough.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.