Creme Fraiche Risotto With Heirloom Tomatoes And Basil Recipes

CREME FRAICHE RISOTTO WITH HEIRLOOM TOMATOES AND BASIL

Steps:

• Place a large saucepan or small pot, (around 9″ in diameter) over medium heat.
• Add the olive oil and minced shallot to the pan and sauté until the shallot is tender.
• Add the aborio rice to the pan and sauté until the rice turns slightly translucent. Then, begin to add the water in 1/2 cup increments. Stir vigorously for 30-45 seconds every few minutes, adding an additional 1/2 cup water only when the rice has completely absorbed it's liquid.
• While the risotto cooks, prepare the tomato topping by mixing together the tomatoes and slivered basil together in a bowl. Set the mixture aside until the risotto has finished.
• Continue adding water in 1/2 cup increments and stirring the risotto until it's tender, about 20 minutes. You may need more or less water than is called for in this recipe due to varying circumstances like the rate of evaporation. You'll know the risotto is done when it's doubled in size and the rice is tender, but with a small speck of white remaining in the center of the grain when you bite into it, (al' dente just like pasta).
• When the risotto is finished take it off the heat and stir in the creme fraiche. Add additional sea salt to taste. This step is important because it will be very bland if you don't add additional sea salt!
• Plate the risotto by spooning some into a pasta bowl, top with a generous amount of the tomato mixture, drizzle with olive oil, and sprinkle with a finishing sea salt (see the notes about finishing salt).
• Serve immediately.

TOMATO AND BASIL RISOTTO

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.

TOMATO RISOTTO

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
• Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
• Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
• When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
• Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

HEIRLOOM TOMATO RISOTTO

Steps:

• Heat shallow saucepot over medium heat.
• Melt 2 Tb of butter in pot.
• Toast Arborio rice for two to three minutes.
• Re-glaze with white wine.
• Reduce wine until it's completely gone/.
• Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
• After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
• Be sure you are stitting often with spatula to avoid sticking.
• When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
• If risotto seems to thickened, thin out with a little more stock.
• Cook for one to two more minutes, making sure not to break up the tomatoes.
• Finish with last tablespoon of butter.