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Add a photoServings: 8
Ingredients
- 2 1/2 lb tomatoes - (to 3) (preferably heirloom varieties)
- 3 1/2 Tbsp. extra virgin olive oil divided
- 2 x garlic cloves chopped Salt to taste
- 1 x onion minced
- 7 c. vegetable broth - (to 8)
- 2 1/2 c. Arborio rice
- 1/2 c. dry white wine
- 1/4 c. minced fresh basil leaves
- 1/2 c. grated Parmesan cheese plus more Freshly-grnd black pepper to taste
Directions
- Bring a pot of water to boil. Cut a shallow "X" in the bottom of each tomato and place the tomatoes in the water. Cook 30 seconds, remove and rinse under cool water. Peel the tomatoes with a tip of a knife. Core the tomatoes and cut them in large wedges or possibly 1 1/2 inch chunks, preserving their juice.
- Heat 2 Tbsp. of extra virgin olive oil in a nonstick pan over medium heat. Add in the garlic and cook, stirring, about 1 minute. Add in the tomatoes and some salt and simmer for about 5 min, stirring only once or possibly twice.
- In a large nonstick skillet, heat the remaining 1 1/2 Tbsp. of extra virgin olive oil over medium heat and cook the onion with a dash of salt till it begins to turn golden brown, 5 to 6 min. In another saucepan, heat the vegetable broth to just below a simmer and keep it warm.
- Add in the rice to the onion and stir it gently for 2 or possibly 3 min. Pour in the wine and stir immediately as it is absorbed.
- Add in a soup ladle of warm broth to the rice and stir with a wooden spoon (so you do not ruin your pan), keeping the mix just at a simmer. When the broth is nearly absorbed, add in another ladleful and keep stirring. Continue this way, adding the broth a bit at a time and stirring almost constantly.
- After about 15 min, add in the cooked tomatoes with their juice and stir till the juice is nearly absorbed, then continue adding broth as before till the rice is al dente. This whole process will take about 25 min, and at the end you will have a creamy sauce around rice grains which are tender but hard and studded with brightly colored pcs of tomato.
- Remove from the heat, stir in the basil and the Parmesan cheese, taste, adjust the salt and add in pepper if you like. Add in a last ladle of broth, give a final stir and spoon the risotto into bowls. Pass the additional Parmesan cheese at the table.
- This recipe yields 6 to 8 servings.
- Comments: The secret of this risotto is to find the right tomatoes - a combination of several interesting varieties - and not to overcook them.
- NOTES : Anna Thomas is the author of "The Vegetarian Epicure" and "The New Vegetarian Epicure" as well as the movies "El Norte" and "Mi Familia"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 8 servings | |
| Calories 342 | |
| Calories from Fat 73 | 21% |
| Total Fat 8.35g | 10% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 929mg | 39% |
| Potassium 417mg | 12% |
| Total Carbs 55.95g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.92g | 4% |
| Protein 7.86g | 13% |
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