Heirloom Tomato Risotto with Herbs
This time of summer, the tomatoes are in abundance. I wanted to try to do something a little differently. So I looked into the pantry and noticed Arobrio Rice, Bone Broth, and Risotto came to mind immediately. I thought the creaminess of the risotto would pair well with our garden tomatoes. In this instance, I had some San Marzano Tomatoes on hand and decided to use them. This is a lighter risotto because we used Bone Broth instead of cream. Genovese Basil, Italian Flat-leaf Parsley, and San Marzano Tomatoes are considered the best for Italian cooking. Although making risotto can be labor intensive, don't fear it. Ultimately, you will get a creamy, satisfying dish to share with loved ones alongside a nice glass of wine. We chose Bordeaux on this occasion.
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon oil
- 1 Large red or white onion diced
- 4 Small or 2 large garlic cloves finely chopped
- 2 Cups Arborio rice
- 3 Cups tomatoes, we selected San Marzano quartered
- 10 Cups stock of choice: we selected chicken bone broth
- 3/4 Cup parmesan cheese grated
- 1/4 Cup basil chiffanod
- 1/4 Cup parsley finely chopped
- Salt and Pepper
Preparation - 10 minutes Cook Time 45-60 minutes Serving 6-8
- Start by heating your stock in a separate pot until it simmers.
- Melt the butter over medium heat in a large nonstick skillet and heat the olive oil.
- Sauté the onion until it turns translucent. Then add garlic and sauté for an additional minute.
- Add the rice to the skillet and coat it with oil and butter. Cook for about 1 minute.
- Start by ladling in the stock 1 cup at a time and stir in thoroughly to help develop the starch, which creates the creaminess. Allow the rice to absorb the liquid. This will take about 5 minutes.
- Repeat the above step for about forty-five minutes to an hour. You will want to do this until the rice absorbs most of the stock. We recommend the rice to have a slight tooth texture called aldente.
- Add the parmesan cheese to the cooked risotto and stir everything together, adding more stock if needed.
- It's time to add the basil and parsley. Stir and taste before adding salt and pepper. Serve immediately to enjoy this delicious meal.
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