Risotto with Tomatoes and Basil

I hardly need an excuse to make risotto, or any rice at all, as I like it so much. I’m continuing to use the produce from the Dufferin Grove Farmer’s Market… this time: tomatoes, basil and garlic.

Here we go!
Beautiful tomatoes.

Tomatoes.

Tomatoes.

Chopped tomatoes.

Chopped tomatoes.

Chopped tomatoes.

Add the tomatoes to the stock.

Into the stock.

Into the stock.

Bring the stock and tomatoes to a simmer and keep this liquid while making the risotto.

Simmering.

Simmering.

Get some sun-dried tomatoes.

Sun-dried tomatoes.

Sun-dried tomatoes.

Chop them.

Chopped sun-dried tomatoes.

Chopped sun-dried tomatoes.

Chop the onion too.

Chopped onion.

Chopped onion.

Get the garlic.

Garlic.

Garlic.

And the Arborio rice.

Arborio rice.

Arborio rice.

Lots of fresh basil.

Basil leaves.

Basil leaves.

Keep adding thre stock, a ladleful at a time until almost all the stock has been used.

Adding the stock, a ladleful at a time.

Adding the stock, a ladleful at a time.

Near the end, the last of the stock and the Balsamic vinegar are added.

Balsamic vinegar is added.

Balsamic vinegar is added.

This is what the risotto looks like when it is served.

Risotto with Tomatoes and Basil.

Risotto with Tomatoes and Basil.

Adapted slightly from Risotto: Collected Recipes from Williams-Sonoma.

Risotto with Tomatoes and Basil

3 cups chicken stock or broth
3 cups water
1-1/2 peeled, seeded and chopped fresh tomatoes
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1-1/2 cup Arborio rice
3 oz. dry-packed sun-dried tomatoes, cut into bite-sized pieces
1-1/2 tablespoons Balsamic vinegar
2 cloves garlic, finely chopped
3 tablespoons finely chopped fresh flat-leaf parsley
salt and pepper to taste
20 fresh basil leaves, cut into thin strips

Pour the stock or broth and the water into a saucepan and add the chopped fresh tomatoes. Bring to a simmer and adjust the heat to keep the liquid hot.

In a heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 10 minutes. Add the rice and stir until white spots appear in the centre of the grains, about 1 minute. Add a ladleful of the liquid, adjust the heat to maintain a simmer and cook, stirring constantly, until the liquid is absorbed, about 2 minutes. Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice starts to soften, about 10 minutes.

Stir in the sun-dried tomatoes and the garlic and continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the centre, the mixture is creamy, and only one ladleful of liquid remains, 10—15 minutes longer.

Stir in the remaining ladleful of liquid and the vinegar and parsley. Season with salt and pepper.

Spoon onto warmed individual plates, garnish with the basil and serve.

Serves 6.

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