Tomato Risotto

Method6 steps · about 50 min

1. 1

   Step 1: Warm the six-cup supply of vegetable broth (6 cups) in a small saucepan over medium-low heat. Keep it just below a simmer while cooking the risotto. This is the available supply; the rice may not need all of it.

   Uses 6 cups vegetable broth

2. 2

   Step 2: Heat2tablespoons olive oil in a deep skillet over medium heat. Cook the diced onion for3minutes, stir in the tomato paste (1 tbsp) and cook about3minutes more until soft and translucent.

   Uses 2 tbsp extra virgin olive oil · 1 small yellow onion · 1 tbsp tomato paste

3. 3

   Step 3: Stir the risotto rice into the onion-tomato base from step2. Toast for1–2minutes, stirring, until it looks translucent and begins to crackle. Add garlic (2) and optional chili flakes and stir about30seconds until fragrant.

   Uses same entire sautéed base · 300 g Arborio OR Carnaroli rice, about1½cups · 2 garlic cloves · red pepper flakes, optional pinch

4. 4

   Step 4: For the fresh-tomato route, add half the tomatoes (227g) to the toasted rice, reserving the other half for step6. If replacing all fresh tomatoes with the source14ounce can, add the entire can here and save no tomato topping. Pour in the white wine and stir about5minutes until most liquid is absorbed.

   Absorb wine and tomato liquid · 5 minUses same complete toasted rice with aromatics · half fresh tomatoes,227g; fresh route only · one14oz can diced tomatoes ONLY instead of all454g fresh tomatoes · ½ cup dry white wine, about120ml

5. 5

   Step 5: Add hot broth from step1 one ladle (about¾cup) at a time to the tomato-rice base. Stir until each addition is absorbed before adding the next. Keep a moderate simmer, stirring regularly. Begin tasting after15minutes; continue to about25minutes or until creamy and al dente, tender with slight firmness and no graininess. Stop adding broth once that endpoint is reached; keep unused warm broth for loosening in step6.

   Cook risotto · 25 minUses same complete rice base · hot broth as needed,¾cup ladles; exact used share unknown

6. 6

   Step 6: Off the heat, fold the50g Parmesan, butter (1 tbsp) and basil (1 bunch) into the al dente risotto. Add only a splash of remaining warm broth if needed for a creamy, flowy consistency. Season with salt and black pepper. Divide among four bowls and, for the fresh-tomato route, top with the reserved227g tomatoes. Add separately supplied extra Parmesan and olive-oil drizzle if wanted. Serve immediately.

   Uses same entire cooked rice · 50 g grated Parmesan cheese, about½cup · 1 tbsp unsalted butter · 1 bunch fresh basil leaves, about2oz · only a finishing splash if required; remaining supply unknown · salt to taste at finishing · black pepper to taste at finishing · reserved half fresh tomatoes,227g; omit for canned route