Tomato Risotto with Basil
Risotto • Italian
Description
Tomato Risotto with Basil
Ingredients
- Onion 1⅕ pieces
- Olive Oil 1 tablespoon
- Black rice (imperial) 0 oz
- Dry White Wine 5 fl oz
- Carrot 0.1 pieces
- Celery stalk 0.1 stalks
- Bay leaf 0.1 pieces
- Parsley 0.1 bunches
- Ginger 1⅖ g
- White Part of Leek 0.1 pieces
- Water 5 fl oz
- Tomatoes 2 pieces
- Fresh Basil 1 bunch
- Grated Parmesan cheese 2 tablespoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare vegetable broth: place 0.2 of an onion, 0.1 of a carrot, 0.1 of a celery stalk, a piece of bay leaf, a sprig of parsley, 1.4 grams of ginger, 0.1 of the white part of a leek, 7 grams of white wine, and pour in 200 ml of water into a pot. Cook until the water evaporates by one third. You will need 135 ml of vegetable broth in the end (about ⅔ cup). Do not salt the broth; it’s better to salt the dish later.
Step 2
Peel and finely chop 2 small tomatoes. To easily and quickly peel the tomatoes, make a cross cut on them and dip them in boiling water for a minute. Chop 1 small bunch of basil, leaving a few leaves for garnish.
Step 3
In a heavy-bottomed pot, heat the olive oil, add 1 small chopped onion. Sauté, then add the rice.
Step 4
After another minute, pour in the wine and a little broth. Stirring, cook over medium heat for about 10 minutes, then add the chopped tomatoes and basil, mix well. As the liquid evaporates in the rice, add the remaining broth. Cook for another 10 minutes. (Total cooking time is about 20 minutes until the rice is done; most of the liquid should evaporate).
Step 5
Season with pepper and mix. Before serving, sprinkle with Parmesan cheese and garnish with a basil leaf.
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