Tomato Risotto (Risotto Al Pomodoro) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a favorite around our place. Best when you can use fresh sun-ripened tomatoes with lots of flavor and nice red color. Requires lots of hands-on time, but definitely worth it. This comes from a cookbook called Risotto which contains all vegetarian recipes. Ingredients:
4 cups vegetable stock |
1/4 cup unsalted butter |
1 tablespoon extra virgin olive oil |
8 shallots, finely chopped |
4 garlic cloves, crushed |
1 1/2 cups arborio rice |
1/3 cup white wine |
8 tomatoes, seeded and coarsley chopped |
1 1/2 cups parmesan cheese, grated |
1/2 cup fresh basil leaf, torn |
sea salt |
black pepper |
Directions:
1. Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
2. Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
3. Add the shallots and cook for 1-2 minutes, until soft but not browned.
4. Add the garlic.
5. Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
6. Pour in the wine and stir until it has been completely absorbed.
7. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
8. Repeat.
9. After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
10. Reserve the last ladle of stock.
11. Add the reserved stock, parmesan, basil, salt and pepper.
12. Mix well.
13. Remove from heat, cover and let rest for 2 minutes.
14. Sprinkle with additional parmesan when serving.
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