Tuesday, December 7, 2010

The Case of Tomato Risotto with Garlic and Basil

Don't these remind you of Christmas balls?

Tomato Risotto with Garlic and Basil

2 cups boiling water
2 rounded tsps (for 2 cups) vegetable bouillon powder
4 shallots, minced
2 tsps butter
1 tsp olive oil
2/3 cup Arborio rice
1 clove garlic, minced
1/6 cup white wine
4 tomatoes, seeded and chopped
1/6 cup grated Parmesan
1/2 cup fresh basil, chopped

Prepare a bouillon with the water and vegetable bouillon powder. In a large pot over medium heat, sauté the shallots in the butter and 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 Parmesan and fresh basil. Salt and pepper to taste. Serves 2.

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