Fresh Tomato Risotto

Serves : 6-8

Comments: If, like me, you are too lazy to peel the tomatoes, it's not a big deal. But be forewarned, the skins will separate off.

 

Ingredients:

  • 1 medium onion, chopped
  • 2 tablespoons olive oil, divided
  • 1 teaspoon butter
  • 6 cups vegetable broth (or chicken broth if you prefer)
  • 2 pounds ripe tomatoes
  • 2-3 cloves chopped garlic
  • 2 cups Arborio rice
  • 3/4 cup dry white wine
  • 1 tablespoon chopped fresh basil
  • 1/2 cup grated parmesan cheese

Instructions:

Scald and peel tomatoes, and then chop them or process them in a blender for a few seconds. Heat a tablespoon of olive oil in a non-stick pan, saute the chopped garlic in it for about 2 minutes, then add the tomatoes and cook down for about 15 minutes.

Heat the broth in a separate pan, keeping it just below a simmer.

In a large non-stick saute pan, saute the onion in a tablespoon of olive oil plus the butter until the onions begin to turn golden. Add the rice to the sauteed onion and stir it gently in the pan for about 2 minutes. Pour in the white wine and stir as it is absorbed.

Add a soup ladle of the heated broth and stir, keeping the mixture just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add a ladle of tomato sauce and the chopped basil, and stir until that is nearly absorbed. Continue this way, alternating broth and tomatoes, stirring constantly, until the sauce is used up. Then carry on with the broth until the rice is al dente. This process will take about 25 minutes.

Add parmesan and serve immediately.