TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
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Yuliana Padilla
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was so creamy and flavorful.
Brenda Akoth
[email protected]This is the best risotto I've ever had. The flavors are incredible and the texture is perfect.
Keyara Wagenaar
[email protected]This risotto was a bit too rich for my taste. I think I would have preferred it with less butter and cream.
Cynthia Malley
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh tomatoes and basil.
Tsewang Lama
[email protected]This risotto was amazing! I made it for a dinner party and everyone raved about it. I will definitely be making it again.
Saud Anwar
[email protected]I followed the recipe exactly, but my risotto turned out too dry. I'm not sure what I did wrong.
Tina Connors
[email protected]This risotto was a bit too bland for my taste. I think it could have used more salt and pepper.
Sanya Davis Christian
[email protected]I've made this risotto several times now, and it's always a hit with my family and friends. It's the perfect dish for a special occasion.
Sphelele Mzulwini
[email protected]This is my new favorite risotto recipe. It's so flavorful and creamy. I love the addition of tomatoes and basil.
Ruban Mahato
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The results were delicious!
Ampong Alex
[email protected]This risotto was a delight to make and even better to eat. The flavors of tomato and basil were perfectly balanced, and the rice was cooked to perfection. I will definitely be making this again soon!