Fresh Basil And Tomato Risotto
|Chopped plum tomatoes||2 Cup (32 tbs)|
|Chopped basil||3 Tablespoon (fresh)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||8 Cup (128 tbs) (can use less if desired)|
|Onion||1 Medium, chopped|
|Arborio rice||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||2⁄3 Cup (10.67 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Combine the tomatoes, basil, 1 tablespoon olive oil, salt and garlic in a bowl and mix well. Set aside. Bring the chicken broth to a boil in a saucepan. Remove from the heat and cover to keep warm.
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and saute for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Stir in the wine and cook for 1 minute or until almost absorbed, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed, stirring constantly. Add 6 cups broth 1 cup at a time, cooking until the broth is absorbed before adding more and stirring constantly. When 6 cups of broth have been added, add the broth 1/2 cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.
When the rice tests done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese.