Tomato Basil Risotto

The choices for using garden-fresh veggies and herbs in our recipes are almost endless and cooks can be as resourceful and creative at the same time when using their bounty!   I discovered a nice recipe for Tomato and Basil Risotto from “Vegetables From An Italian Garden ~ Season By Season Recipes”.  The recipe for this risotto is a spin-off of the classic Caprese Salad of tomatoes, mozzarella, and basil . . . only blended into creamy risotto.

Risotto is so easy to make and such a cooking ritual of love with the stirring and adding, tasting, stirring more and more until a creamy consistency results.  You do need to use Arborio rice because of this variety’s characteristic of creating creaminess from the constant stirring and release of starches while at the same time absorbing the liquid.

Although it is very common to serve risotto as a main dish for many people, for Mr. Meat and Potatoes, I simply baked some thick-cut, boneless pork chops sprinkled with a basic dried Italian seasoning blend for the entree.  They are so brainless to prepare;  just make sure that you don’t over-cook the chops beyond a half hour in a 350 degree oven.

Another thing that I need to mention is that this risotto is more mildly flavored due to the mozzarella, whereas most risotto recipes don’t use mozzarella.  Again, this recipe is a take on Caprese salad, so the mozzarella cheese was necessary for this version.  Even though we prefer risotto with a stronger cheese bite, we still enjoyed this delightful risotto using fresh tomatoes and basil.

Tomato Basil Risotto

What You Need:

  • 5 cups vegetable stock
  • 2 Tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves of garlic, minced (my addition)
  • 1-2/3 cups Arborio rice
  • 3 cups peeled, diced, ripe tomatoes
  • 10 large basil leaves, torn into pieces (I doubled the basil from 5 leaves)
  • 6 Tbsp. butter (I doubled the butter from 3 Tbsp.)
  • 5 oz. buffalo mozzarella (the soft cheese, not the hard variety), cut into cubes
  • 1/2 freshly grated Parmigiana Regiano (use the good stuff for this recipe)
  • 1 tsp. sea salt
  • 1 tsp. freshly ground pepper

Instructions

  • Pour stock into a medium saucepan and bring to a boil.
  • Heat the olive oil in a large, deep pot.
  • Add the chopped onion and saute over low heat for 5 minutes, until softened.
  • Add the minced garlic and saute for one more minute; do not burn.
  • Stir in the arborio rice and cook, all the while stirring continuously, for 2 minutes until all of the rice are coated with oil.
  • Stir in the chopped tomatoes.
  • Add a ladleful of the hot stock and cook, stirring continuously until absorbed.
  • Continue to add the hot stock, a ladleful at a time, stirring continuously until each addition of stock is absorbed, for about 20 minutes.
  • When the rice is nearly cooked, add the torn basil leaves.
  • Season generously with sea salt and freshly ground black pepper.
  • Remove from the heat.
  • Stir in the butter.
  • Stir in the buffalo mozzarella.
  • Stir in the Parmigiana
  • Transfer to a warm serving dish.
  • Garnish with basil leaves.
  • Serve immediately.

Notes

adapted from 'Vegetables From An Italian Garden"

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.italianbellavita.com/2011/09/tomato-basil-risotto/
Tomato and Basil Risotto
(adapted from ‘Vegetables From An Italian Garden”)
 
5 cups vegetable stock
2 Tbsp. olive oil
1 yellow onion, finely chopped
2 cloves of garlic, minced (my addition)
1-2/3 cups Arborio rice
3 cups peeled, diced, ripe tomatoes
10 large basil leaves, torn into pieces (I doubled the basil from 5 leaves)
6 Tbsp. butter (I doubled the butter from 3 Tbsp.)
5 oz. buffalo mozzarella (the soft cheese, not the hard variety), cut into cubes
1/2 freshly grated Parmigiana Regiano (use the good stuff for this recipe)
1 tsp. sea salt
1 tsp. freshly ground pepper
Pour stock into a medium saucepan and bring to a boil.
Heat the olive oil in a large, deep pot.
Add the chopped onion and saute over low heat for 5 minutes, until softened.
Add the minced garlic and saute for one more minute; do not burn.
Stir in the arborio rice and cook, all the while stirring continuously, for 2 minutes until all of the rice are coated with oil.
Stir in the chopped tomatoes.
Add a ladleful of the hot stock and cook, stirring continuously until absorbed.
Continue to add the hot stock, a ladleful at a time, stirring continuously until each addition of stock is absorbed, for about 20 minutes.
When the rice is nearly cooked, add the torn basil leaves.
Season generously with sea salt and freshly ground black pepper.
Remove from the heat.
Stir in the butter.
Stir in the buffalo mozzarella.
Stir in the Parmigiana
Transfer to a warm serving dish.
Garnish with basil leaves.
Serve immediately.
Just look at the creamy, white mozzarella melting and oozing into the risotto!
Gorgeous . . . full of summer-fresh flavors . . . and delicious!
Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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Comments

  1. Your beautiful pics would make any dish look fantastic.Which doesn’t means risotto doesn’t look tempting:)

  2. Amazing colors and I can safely say amazing taste also!
    Thanks for sharing…

  3. Just beautiful. Such a lovely creamy, rosy color. If only I could get my hands on good mozzarella. When I do, first I’ll make a nice caprese salad, then I’ll make this risotto.

  4. I feel like making risotto is such a cathartic experience…all that stirring helps all of my stress and anxiety wash away. Tomato basil is such a great comfort food flavor combo!

  5. Fabulous recipe! love risotto and this looks fabuulous!

  6. Just look at the beautiful color of that risotto! Nothing says summer better than tomatoes and basil. Your photos have my mouth watering and I haven’t even had my first cup of coffee yet. Lovely post, Roz.

  7. Well, if I wasn’t sold on the title (which I was), or the first pic, the oozy cheese cemented the deal. Have never had risotto w/ mozz–you know, it’s always Parm.

    I like the looks of this plate of tomatoey, cheesy goodness.

  8. I love risotto and this one looks very tasty! Perfect for all the tomatoes I have right now from the garden!

  9. This sounds and looks beyond delicious! My husband loves risotto but I have never tried making it before. Might have to now!

  10. The tomato risotto is so red and inviting. I think its so much better than my ovenbaked version.

  11. It looks delicious Roz and you’re getting some great shots.

  12. Now that is a lovely, rich risotto!

  13. Gorgeous risotto! And a lovely classic flavor combination – I will definitley try this soon!

  14. Love, love, love the idea of tomato and mozzarella in risotto. Now why didn’t I think of that? Will definitely make this. My “meat and potatoes” guy will get his with shrimp. Can’t wait!

  15. I love the looks of your risotto!

  16. Fabulous risotto…you just can’t beat tomatoes, basil and mozzarella! I will be channeling you tomorrow as I make a Dorie Greenspan recipe for risotto stuffed peppers :)

  17. Hi Roz, We too make risotto with simple Marinara sauce and I love the way you added the mozzarella to the recipe! Your recipe is equally easy and delicious! Great post! Love your website!

  18. This looks like something on the cover of a magazine. absolutely beautiful- just stunning and I love the addition of the mozzarella. yummm…. You cooked it perfectly too!

  19. This looks mouthwatering!

  20. That dish looks insanely amazing! What a flavorful risotto. I’m drooling…

    Cheers,

    Rosa

  21. Having so many tomatoes ripening in the garden, this is a perfect recipe. I love the vibrant color and can’t wait to try it.

  22. My husband is not big on pasta but is a rice lover, so I’ll have to try this.

  23. This looks delicious and comforting (and quick!) I definitely need to make this one!

  24. This is the kind of side dish I’ve been looking for..hearty and comforting.

  25. I’ve only made risotto once. This one is definitely going to be try #2

  26. just eating it now well well worth the stirring

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