Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 5-6 cups low-sodium chicken or vegetable broth, warmed
- 2 large ripe tomatoes, seeded and chopped
- 1/2 cup packed fresh basil leaves, roughly chopped
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions:
- Prep work: Warm the broth in a saucepan over low heat. Chop the onion, mince the garlic, seed and chop the tomatoes, and roughly chop the basil.
- Sauté the Aromatics: Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Toast the Rice: Add the Arborio rice to the pot and stir continuously for about 2 minutes, until the grains are lightly toasted and translucent at the edges.
- Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
- Gradually Add Broth: Add the warm broth to the pot one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. This process should take about 20-25 minutes.
- The Magic of Tomatoes: When the rice is almost tender, stir in the chopped tomatoes. Continue adding broth and stirring until the rice is creamy and al dente (cooked through but with a slight bite).
- Finish with Basil and Parmesan: Remove the pot from the heat. Stir in the basil and Parmesan cheese. Season generously with salt and pepper.
- Serve and Enjoy: Let the risotto rest for a few minutes to thicken slightly. Serve immediately with additional Parmesan cheese for garnish if desired.
Tips:
- Broth is key: Use good quality broth. Homemade is always best, but a store-bought low-sodium option is also good.
- Stir, stir, stir: Consistent stirring is crucial for developing the creamy texture of risotto.
- Don’t rush: Add the broth gradually and allow it to fully absorb. This allows the rice to release its starches for the perfect consistency.
- Freshness matters: Ripe tomatoes and fresh basil will make a world of difference in taste.
