Joel’s Tomato and Basil Risotto
Fresh Tomato Risotto with Basil
(serves four)
5 cups chicken broth
4 tbsps butter
1/2 chopped onion
1 tbsp vegetable oil
1 1/2 pounds firm ripe tomatoes, peeled, seeded and cut into 1/2 inch pieces
salt and freshly ground pepper
1 1/2 cups carnaroli, arborio or vialone nano rice (about 10 ounces)
1/2 cup freshly grated Parmesan cheese
10 basil leaves cut into very thin strips
In a medium saucepan, bring the broth to a boil and keep simmering constantly.
In a large saucepan, combine 2 tbsps of the butter with the onion and the oil. Cook over moderate hear, stirring occasionally, until the onion turns pale gold. Add the tomatoes and a pinch each of salt and pepper and cook, stirring occasionally, for 10 minutes.
Add the rice and stir to thoroughly coat the grains. Add 1/2 cup of the simmering broth to the rice and stir constantly until most of the liquid has been absorbed; adjust the heat to maintain a simmer. Gradually add more broth, 1/2 cup at a time, and cook, stirring the rice constantly to prevent it sticking to the pan at any time. The rice is done when it is firm but tender, without a chalky center.
Add the remaining butter, the cheese and the basil and stir for 1 minute longer. Season with salt and pepper and serve at once.
