Holy Spoons

The gift of hospitality sometimes comes with food.

Tomato Basil Risotto

photo(16)

Words of wisdom from the family: “Creamy. Very hearty. Made the whole house smell like fresh tomatoes.” I’d always wanted to try my hand at risotto, and since we had several very ripe tomatoes, this seemed like a grand idea. Recipe originally from the New York Times. Made a few minor changes here, but really it’s delicious as-is and it’s become rather a favorite around here.

INGREDIENTS:

  • 5-7 cups well seasoned vegetable stock, garlic stock or chicken stock, depending on how soft you want the rice
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup minced onion
  • Salt to taste
  • 2 garlic cloves, minced
  • 1 pound tomatoes, grated (~6 plum tomatoes)
  • Pinch of sugar
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 cups Arborio rice
  • Salt and freshly ground pepper to taste
  • 1/2 cup dry white wine
  • 1/2 cup slivered fresh basil
  • ¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces)
  • Optional- 8 oz. white mushrooms, slice; 1 1/2 green bell peppers, chopped

INSTRUCTIONS:

  1. Simmer stock over low heat in a large pot.
  2. Heat the olive oil, onion, garlic, and salt until the onion is tender. Add the rice and cook, constantly stirring until the grains begin to crackle.
  3. Stir in grated tomatoes, sugar, thyme, and salt. Cook, stirring constantly, until the tomatoes have cooked down, but don’t allow it to become dry.Pour the wine and stir until it evaporates/ is absorbed by the rice. Once it’s gone, begin adding stock a ladle at a time- just enough to cover the rice. Stir constantly as the rice absorbs the stock. Continue adding stock a ladle at a time until the rice has reached the preferred texture.

  4. Taste and add extra seasoning as desired (we tend to like an extra splash of wine here). Stir in basil and Parmesan.

NOTES: As mentioned above, the recipe is great all on its own. We only needed about 5 1/2 cups of stock, though that might have been due to how juicy the tomatoes were. Also on the subject of stock, we used chicken stock, but that’s all that stands in the way of this being vegetarian- vegetable or garlic stock would work just as well. My final bit of advice- stir constantly; it does stick to the pan. That being said, it’s well worth the effort.

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About aeronwynn

21. College student. In the absence of a summer job, I needed something to do. That something turned out to be cooking (also running, but the cooking is going better). You can take a look at my own personal blog, if you really want to, but there is quite literally nothing on it. I'm not much of a blogger, really. But here I am, posting things, and here you are, reading them.

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This entry was posted on June 30, 2015 by in Uncategorized and tagged , , , .
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