Risotto with Tomatoes and Basil
GREAT RISOTTORisotto with Tomatoes and Basil can be served before the main dish or as the main dish. I use canned tomatoes on many occasions but not for this recipe. It takes a little extra time to boil the tomatoes to be able to skin them but it’s well worth the time. As we all know, basil is a main ingredient throughout Italian cooking. Italian dishes wouldn’t be the same without it’s distinct flavor. The marriage of tomato and basil has been a love affair that has lasted for centuries. Like with any risotto dish, feel free to add chicken or mushrooms or any other ingredient into this Risotto with Tomatoes and Basil recipe.
INGREDIENTS6 Roma tomatoes, peeled and chopped2 shallots, chopped2 cloves of garlic, chopped6 Tbls of butter2 Tbls of extra virgin olive oil1 cup of Arborio rice1/2 cup of dry white wine5 to 6 cups of chicken broth1/4 cup of fresh basil, chopped1/2 cup of freshly grated parmesan cheese1/2 tsp of salt1/2 tsp of fresh ground black pepper
PREPARATION In a medium sized skillet saute the tomatoes in 2 Tbls of butter for around 3 minutesSeason with salt and pepper.Remove from heat and set aside.In a large saucepan bring the broth to a boil. Reduce to a simmer.In a large pot sauté the shallots and garlic in the remaining butter and the olive oil for 2 minutes.Stir in the 1 cup of rice until it is coated with the butter and very slightly browned.Add the white wine and stir until all the wine is absorbed.Add the broth 1 cup at a time and stir until all the broth is absorbed before adding the second cup.Repeat until all the broth is absorbed.Remove from heat and add the tomatoes and basil.Stir in the parmesan cheese.Garnish with whole basil leafs. Serves 4 to 6 people.
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