Tomato Basil Risotto
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This recipe is inspired by Marcella Hazen’s “Risotto with Fresh Basil and Tomatoes” in Italian Kitchen.
Tomato Basil Risotto
- 2-3 tomatoes, peeled and chopped OR one 14 oz. can diced tomatoes OR one 14 oz. can whole tomatoes, chopped with a little of the juices
- Handful fresh mushrooms, chopped OR one small can of chopped mushrooms, drained
- 1 small onion, chopped
- 5 cups chicken stock
- 1 1/2 cups Arborio rice
- 4 tablespoons butter
- 1 tablespoon
- 10 fresh basil leaves or 1 tablespoon dried basil
- Salt, pepper, and Parmesan to taste
Note: I did not have fresh basil, so I used dried basil which has a weaker flavor. This dish is best with the fresh basil. To avoid blandness I added a few shakes of garlic powder and oregano. Feel free to use these or different spices to boost the flavor a little.
In a saucepan, bring the chicken stock to a boil. In a large pan or pot, heat the oil and butter and add the onions. Cook the onions until they soften slightly then add the tomatoes and mushrooms. Cook for about ten minutes, then add the rice and your dry spices if you are using any. Add one ladle of stock and cook the rice, stirring so it does not stick to the pan, until the rice absorbs all of the liquid.
Continue this method: add one ladle of stock and stir the rice until it absorbs the liquid. Keep doing this until the rice is fully cooked and is firm but not crunchy. Add the cheese, salt, and pepper and serve.
