September 14, 2016 by dgarnett2013
Risotto with tomatoes: Italian Kitchen by Anna Del Conte
Serves 4 as a first course or 2 – 3 as a main.
- 700g rip tomatoes, peeled
- 7 tabs extra virgin olive oil
- 3 – 4 garlic cloves, thickly sliced
- good handful of fresh basil leaves, torn into pieces
- 1.25 litres veg or chicken stock
- 300g Italian rice, Arborio or Carnaroli
- sea salt and freshly ground black pepper
Cut the peeled tomatoes in half. Squeeze out and discard some of the seeds. Chop the tomatoes coarsely and put them in a heavy bottomed saucepan large enough to hold the rice later.
Add 4 tabs of the oil to the pan, then add the garlic and half the basil. Cook briskly for 1 – 2 mins, stirring.
Meanwhile, bring the stock to a simmer (keep it simmering very gently all through the making of the risotto).
Add the rice to the pan with the tomatoes and cook for about 2 mins, stirring constantly.
Pour over a ladleful of simmering stock and continue cooking, adding more stock little by little until the rice is al dente.
If you want to serve the risotto cold, remove it from the heat when the rice is slightly underdone; it finishes cooking as it cools.
Add salt and pepper to taste and mix in the rest of the oil.
Transfer to a serving dish and sprinkle the remaining basil leaves on the top. If you serve the risotto cold, fluff it up with a fork before bringing it to the table.
Eaten during the September heat wave, when we had picnics outside for tea everyday.