Fresh Tomato Risotto With Basil And Parmesan Recipes

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TOMATO AND BASIL RISOTTO



Tomato and Basil Risotto image

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

7 cups well seasoned vegetable stock, garlic stock (see recipe) or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

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

FRESH TOMATO RISOTTO WITH BASIL AND PARMESAN



FRESH TOMATO RISOTTO WITH BASIL AND PARMESAN image

Categories     Rice     Tomato     Vegetarian

Yield 4

Number Of Ingredients 8

4 Lbs Fresh Juicy Tomatoes
1 stick unsalted butter
1 medium white onion, chopped
1 Cup Arborio Rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan
1/2 cup shredded fresh Basil
freshly ground black pepper

Steps:

  • Peel and chop the tomatoes, saving all the juice. Put chopped tomatoes in a colander over a deep dish and sprinkle with sea salt. Let sit for at least one hour, stirring occassionally to release the juice. You should have about 4 cups of juice afterwards- if not, you can add jarred tomato juice. Melt 6 Tablespoons butter over medium heat. Add the onion and a dash of sea salt and cook until translucent- 5 to 10 minutes. Add the rice and cook, stirring, about 5 minutes. Add the wine and cook until the wine is absorbed. Add one cup of tomato juice and stir until absorbed, then add another cup of juice. Continue adding the juice, 1 cup at a time, until mixture is creamy but not soupy. Stir in the chopped tomatoes, Parmesan, Basil, remaining 2 tablespoons butter and season with black pepper. Serve with additional Parmesan.

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