Thursday, January 28, 2010

Fresh tomato and basil risotto with mozzarella

You already know that we love risotto.  I've got the basic instructions for making risotto here.  The directions below with my recipe are quite abbreviated, so you'll want to read the full instructions before starting. 

Fresh Tomato & Basil Risotto with Mozarella 

4 - 5 plum tomatoes, chopped
1/2 c fresh basil, chopped
Olive oil
1/2 t salt
Garlic clove, crushed

40 oz (5 c) broth (chicken broth if you don't care about keeping the dish vegetarian)
Onion, chopped
1-1/2 c Arborio rice (or other short grained rice)
1/2 c white wine, room temperature

Mozzarella cheese, shredded
Parmesan cheese, shredded

Combine the tomatoes through the garlic in a small bowl and set aside.  Heat the broth in a separate pan.  In your large skillet or saucepan, saute the onion over medium high heat.  Add the rice, cook 1 minute, stirring.  Add the wine and cook 1 minute.  Add warm broth, 1/2 c at a time, stirring constantly.  Make sure each portion of broth is absorbed before adding the next.  Add the tomato mixture and cook for 2 minutes.  Remove from heat, stir in the mozzarella and pepper.  Serve topped with parmesan.     


Peggy said...

this looks fabulous! can't wait to try it!

Cyndi L said...

Thanks Peggy! It's even better when you can walk outside and pick your own basil and tomatoes...but it will be quite a few more months here before that happens :-)