Description
For a simple yet satisfying summer supper, try this lovely risotto.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 medium size yellow onion
- 1 garlic clove, peeled
- 1.5 cups short-grain risotto rice (carnaroli or arborio)
- 1/2 cup white wine
- 2 large tomatoes (preferably homegrown or from the farmers market)
- 4 cups chicken stock
- 3 to 4 ounces fresh mozzarella
- 2 to 3 tablespoons parmesan cheese, grated
- 1 cup loosely packed basil leaves, sliced into thin ribbons
Instructions
- Core the tomatoes. Dice one tomato and set it aside. Quarter the other.
- Combine the tomato quarters, 1 cup of chicken stock, and the garlic clove in a pot. Use an immersion blender to puree the tomato and garlic.* Add the rest of the chicken stock and bring to a simmer.
- Meanwhile, heat the olive oil and 1 tablespoon butter in a high-sided skillet. Add onion and saute for 2 to 3 minutes. Add rice cook for 1 minute, stirring so grains are evenly coated. Add the wine. Cook stirring frequently until the wine has evaporated.
- Add 1 cup of hot tomato stock and stir until the liquid is absorbed. Continue to add more stock about 1/2 cup at a time stirring frequently. Make sure the liquid is absorbed before you add more. Cook until the rice becomes creamy but is still al dente – about 20 minutes. Add the diced tomato and stir to incorporate well.
- Remove the pan from heat and stir in cheese, remaining butter, and herbs. Adjust seasoning to taste.
Notes
*If you don’t have an immersion blender, use a food processor or blender to puree the tomato.
Keywords: risotto, tomato, garden herbs