Tomato & Basil Risotto
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Tomato & Basil Risotto
  Risotto    Italian    Rice    Vegetarian  
Last updated 6/12/2012 1:26:55 AM. Recipe ID 61579. Report a problem with this recipe.
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      Title: Tomato & basil risotto
 Categories: Italian, Rice, Vegetarian
      Yield: 4 Servings
 
 
        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
  
  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=E9 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. 




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Recipe ID 61579 (Apr 03, 2005)

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