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Showing posts from December, 2010

#19 The Case of Tomato Risotto with Garlic and Basil

2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 4 shallots, minced (or an equivalent amount of minced onion) 3 teaspoons olive oil 2/3 cup Arborio rice 1 clove garlic, minced 1/6 cup white wine 2 cups multi-coloured grape tomatoes, the larger ones halved 1/6 cup Pine Nut Parmesan (see recipe below) 1/2 cup fresh basil, chopped, plus 2 whole basil leaves salt pepper Prepare a bouillon with the water and vegetable bouillon powder. In a large pot over medium heat, sauté the shallots in the olive oil for 2 min. Add the rice and garlic, and sauté for 5 min. Add the wine and stir until it's nearly absorbed. Add the tomatoes and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you may need to add 1/3 cupfuls of water toward the end). Stir in the Pine Nut Parmesan a