Side Pannel
Tomato and Basil Risotto
Tomato and Basil Risotto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Rice, Vegetarian
Ingredients List
- 3 Plum tomatoes; peeled,
- -seeded and c
- 2 tb Unsalted butter
- Salt; to taste
- Pepper; to taste
- 1/3 c Parmesan cheese
- 1 tb Fresh basil; chopped
- 5 c Chicken stock
- 1/2 c White Wine
- 2 tb Unsalted butter
- 1 tb Oil
- 1/3 c Onion; finely minced
- 1 1/2 c Arborio rice
Directions
To Prepare the fresh tomatoes, drop them into boilg salted water (the salt
helps to retain the red color) for 30 seconds, then immediately run them
under cold water. With a knife, peel the skins off and scrape our the seeds
with a speen , or squeeze the tomatoes to remove the cores. (Personally I
perfer to use a swivel peeler to peel to tomatoes and squeeze the seeds
out, they retain their flavor much better this way!) Coarsely chop the
tomatoes.
Heat the butter (first 2 tablespoons) in a skillet over moderate heat and
add the tomatoes. Cook for 2 or 3 minutes, until the tomatoes become tender
andturn a red-orange color. Add salt and pepper to taske. Turn off the heat
and set aside.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate heat.
(Instead of a casserole, we just use a sauce pan that will hold the
finished product.) Add the onion and saut”š for 1 or 2 minutes, until it
begins to soften, being careful not to brown it.
Add the rice to the onions; using a wooden speen, stir for 1 minute, making
sure all the grains are well coated. Add the wine and stir until it is
completely absorbed. Begin to 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 preven sticking.
After approximately 18 minutes, when the rice is tender but still firm, add
the reserved broth and the tomatoes. Turn off the heat and immediately add
the remaining condimenti-Parmesan and basil-and stir vigorously to combine
with the rice. Serve Iimmediately.
VARIATION: Add a pince a saffron to the rice when you begin to add the
broth. It will lend an intese orage hue to the risotto.
___________________________________________________________________ OUR
NOTES TO THIS:
Always use fresh plum tomatoes, and use the swivel peeler to peel them.
When you use to boiling water method, the tomatoes start to cook.
Don't saut”š the tomatoes first. Instead add 1/3 to 1/2 of the tomatoes
early in the rice cooking period along with a pinch of basil. Add the rest
of the uncooked tomatoes and basil at the very end, long enough to get them
warmed and juices flowing.
We use about 1/4 - 1/3 cup fresh basil to make this with (for 3/4-1 cup of
rice) and 3 or 4 tomatoes.
helps to retain the red color) for 30 seconds, then immediately run them
under cold water. With a knife, peel the skins off and scrape our the seeds
with a speen , or squeeze the tomatoes to remove the cores. (Personally I
perfer to use a swivel peeler to peel to tomatoes and squeeze the seeds
out, they retain their flavor much better this way!) Coarsely chop the
tomatoes.
Heat the butter (first 2 tablespoons) in a skillet over moderate heat and
add the tomatoes. Cook for 2 or 3 minutes, until the tomatoes become tender
andturn a red-orange color. Add salt and pepper to taske. Turn off the heat
and set aside.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate heat.
(Instead of a casserole, we just use a sauce pan that will hold the
finished product.) Add the onion and saut”š for 1 or 2 minutes, until it
begins to soften, being careful not to brown it.
Add the rice to the onions; using a wooden speen, stir for 1 minute, making
sure all the grains are well coated. Add the wine and stir until it is
completely absorbed. Begin to 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 preven sticking.
After approximately 18 minutes, when the rice is tender but still firm, add
the reserved broth and the tomatoes. Turn off the heat and immediately add
the remaining condimenti-Parmesan and basil-and stir vigorously to combine
with the rice. Serve Iimmediately.
VARIATION: Add a pince a saffron to the rice when you begin to add the
broth. It will lend an intese orage hue to the risotto.
___________________________________________________________________ OUR
NOTES TO THIS:
Always use fresh plum tomatoes, and use the swivel peeler to peel them.
When you use to boiling water method, the tomatoes start to cook.
Don't saut”š the tomatoes first. Instead add 1/3 to 1/2 of the tomatoes
early in the rice cooking period along with a pinch of basil. Add the rest
of the uncooked tomatoes and basil at the very end, long enough to get them
warmed and juices flowing.
We use about 1/4 - 1/3 cup fresh basil to make this with (for 3/4-1 cup of
rice) and 3 or 4 tomatoes.
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