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Tomato Basil Risotto

Author: Roz

Ingredients

  • 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.