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lumierefrere · June 30, 2007

Tomato Risotto
Risotto al Pomodoro

Serves 4
900ml good-quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
8 firm tomatoes, deseeded and coarsely chopped
100g Parmesan cheese, freshly grated, plus extra to serve
a large handful of fresh basil, leaves torn
sea salt and freshly ground black pepper

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the tomatoes. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the tomatoes and rice are tender but still firm (al dente). Reserve the last ladle of stock.
Add the reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls, sprinkle with grated Parmesan and serve immediately.

Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.

June 30, 2007	#30
lumierefrere Tomatovillian™ Join Date: Jan 2006 Location: Zone 4 NY Posts: 772	Tomato Risotto Risotto al Pomodoro Serves 4 900ml good-quality vegetable stock 50g unsalted butter 1 tbsp olive oil 8 shallots, finely chopped 2 garlic cloves, crushed 275g risotto rice, such as vialone nano, carnaroli or arborio ½ glass white wine, about 75ml 8 firm tomatoes, deseeded and coarsely chopped 100g Parmesan cheese, freshly grated, plus extra to serve a large handful of fresh basil, leaves torn sea salt and freshly ground black pepper Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot. Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well. Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the tomatoes. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the tomatoes and rice are tender but still firm (al dente). Reserve the last ladle of stock. Add the reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes. Spoon into warmed bowls, sprinkle with grated Parmesan and serve immediately. Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.