Tomato & Basil Risotto
Category: RecipesPrep Time: Cook Time: Total Time:
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Serves/Makes: 4
Ready in: 30-60 minutes
- 3 plum tomatoes, peeled, chopped,
- 2 tablespoons butter
- salt and pepper, to taste
- 1/3 cup Parmesan cheese
- 1 tablespoon fresh basil, chopped
- 5 cups chicken stock
- 1/2 cup white wine
- 2 tablespoons butter
- 1 tablespoon oil
- 1/3 cup onion, finely minced
- 1 1/2 cup arborio rice
Heat 2 Tablespoons butter in a skillet over moderate heat and add the tomatoes. Cook for 2 or 3 minutes until the tomatoes become tender. Add salt and pepper to taste. Remove from heat and set aside. In a saucepan, simmer the broth for 5 minutes. Heat the remaining butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1 or 2 minutes, until it begins to soften but not brown. Add the rice to the onions. Using a wooden spoon, stir for 1 minute to coat. Add the wine and stir until it is completely absorbed. Slowly add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.
Recipe Source: cdkitchen.com
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