Thursday, February 11, 2010

Risotto with Tomato, Basil and Mozzarella

Yes, I know this is totally a summer recipe. However, I'm feeling nostalgic and craving warmer weather so I'm going to make this. I also wear summer nail polish in the winter- I'm just crazy like that.

My BFF over at Framed food blog also suggests mixing this recipe up a little bit by using fresh chopped thyme with the tomatoes and a gruyere cheese, or chopped parsley with some goat cheese and shredded chicken. I'm totally salivating.

Without further adieu I give you:

Risotto with Tomato, Basil and Mozzarella. taken from Framed food blog

1½ cups diced tomatoes
1/2 cup chopped fresh basil
1 tablespoon olive oil
½ tsp. salt
1 clove garlic, minced
4 10½ oz. cans chicken broth
2 tsp. olive oil
½ cup finely chopped onion
1½ cups Arborio rice, uncooked
⅓ c. dry white wine
1 c. diced mozzarella cheese
½ tsp. ground pepper
2 tablespoons grated parmesan cheese

1. Combine first 5 ingredients; stir well, and set aside.

2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

3. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add rice and wine; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Add warm broth, ½ c. at a time, stirring constantly until each addition is absorbed before adding the next (about 20 minutes total).

4. Add tomato mixture; cook, stirring constantly, 2 minutes.

5. Remove from heat, and stir in mozzarella and pepper. Sprinkle each serving with parmesan cheese.

If you do make this and you happen to live in the NY area, be a pal and invite me over. I'll bring the wine.

1 comment:

  1. I used to make a mushroom risotto but this sounds 10 times better so I'm going to steal this recipe and make this from now on :)