Tomato and basil risotto recipe
- 1.25L chicken or vegetable stock
- 1 tablespoons oil
- 1 onion, diced
- 2 cloves garlic, finely diced
- 2 cups Arborio rice
- 125mL white wine
- 60g parmesan cheese, finely grated
- 8 small ripe tomatoes, diced
- 1 large handful basil
Place stock in a large saucepan and heat until simmering.
Heat oil in a heavy based frypan at medium heat.
Add onion and fry for two minutes, add garlic and cook for another two minutes.
Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about ½ cup) of warm stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
After 15 minutes, taste the rice, it should be soft. If not, keep adding stock and stirring until rice is cooked.
Make sure you use a nice white wine and enjoy a glass while stirring!
Stir in the cheese and allow to rest for two minutes.
Check the consistency of the risotto, if it is a bit gluggy, add more stock (or boiled water if you are out of stock).
Tear the basil leaves into small strips and add to the risotto with the tomatoes.
Mix well and serve immediately with extra grated parmesan and a green salad.