Enjoy the best of Summer's fresh tomatoes and basil with this lovely tomato basil risotto.
4-5cupsvegetable stockor broth
1 1/2Tbspextra virgin olive oil
10oztomatoesgrated *see notes, about 2 medium tomatoes
5oztomatoesdiced, about 1/2 cup
1cupArborio riceor Carnaroli
1/3cupdry white wine
Salt and freshly ground pepperto taste
Heat the stock: Pour vegetable stock/broth into a medium saucepan and bring to a simmer over low heat. *Taste stock and add some salt and pepper, as needed, to season well. Have a ladle handy.
In a large skillet, heat the olive oil over medium heat. Add the onion and a bit of salt and cook, stirring, until onion is softened, 4-5 minutes. Add the rice and garlic and cook, stirring, for about 1 minute. Add the grated tomatoes, a pinch of sugar and a bit of salt and cook, stirring often, until the tomatoes have cooked down a bit and coated the rice, about 7-8 minutes. Add the wine and cook, stirring, until the wine has evaporated.
Begin adding the stock, one ladleful at a time and cook, stirring regularly, until the stock is absorbed, before adding another ladleful. Repeat until all you only have about 1 ladle-full of stock left. Taste the rice to ensure it is cooked through but still chewy. *If not, add additional stock or warm water as needed, to finish cooking.
Spoon in the final ladle of stock, the diced tomatoes, half the Parmesan and half the basil. Stir and cook about 1 minute. Remove from heat. Taste and add seasoning with salt and pepper, as needed.
Serve warm, garnished with remaining Parmesan and basil.
How to Grate Tomatoes: Cut the tomato in half at the equator. Cradle it with the skin against the palm of your hand and the flat side against the box grater and rub up and down on the coarse side of the grater. The skin will protect your hand.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!