Tomato Basil Risotto
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings30
minutes1
hourMy husband makes many things well, but his risotto’s and paella’s are a true specialty. He made this with tomatoes and basil fresh picked from our garden. We do love risotto’s and this tastes of summer. Who can turn down a fresh picked summer sweet tomato? Basil right of the garden can transport me back to Italy. The fragrance of basil and tomatoes are scents that I love and excite my tastebuds. This was adapted from the New York Times.
Ingredients
7 cups chicken stock
2 Tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 cloves garlic, minced
1 lb tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups arborio rice
Salt and fresh ground pepper
1/2 cup dry white wine or rose
1/2 lb additional sweet tomatoes, diced
1/4 cup slivered basil leaves
1/2 cup freshly grated Parmesan cheese
Directions
- Place the stock in a lg pot and heat to a simmer. Have a ladle near by.
- Heat olive oil in a large Dutch oven or a lg heavy saucepan. Add the onion and a big pinch of salt and cook till tender, about 5 minutes. Add the rice and garlic, cook stirring, until grains begin to crackle. Stir in grated tomatoes, sugar, thyme, and salt to taste. Cook stirring often until tomatoes have broke down slightly and coat the rice about 5-10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. begin adding the simmering stock, a couple ladlefuls at a time, about 1/2 cup. The stock should just cover the rice, and should be bubbling, not too slowly or quickly. Add another ladleful or two and continue doing this, adding the liquid after the rice has absorbed the last ladleful. You do not have to stir constantly but stir often, when you do stir vigorously. When the rice is tender all the way through but still a touch chewy, the rice is done, about 20-25 minutes. Taste and season with more salt or/and fresh ground black pepper.
- Add another ladleful of the stock to the rice and stir in the diced tomatoes, basil and parmesan. Remove from heat. The mixture should be creamy. Serve right away in wide soup bowls.
- We put a little basil pesto on top: in a food processor, place basil, toasted pine nuts, garlic and process. Add some Parmesan cheese then add a stream of oil as the machine runs. Season with S and P. Place a dollop on each bowl of the risotto.
