Tomato Basil Risotto

Risotto is a creamy rice dish from Italy. There are many kinds of risotto recipes with different ingredients. Other vegetables or meats can be added, but it’s all prepared in basically the same way. Find your favorite ingredients and see what you like!

Don’t be in a rush when you make risotto. You might even want to pull up a chair! It takes a lot of time and attention because you have to keep stirring it while adding water little by little. Because you have to stay with the risotto, have everything cut and ready to go before you start cooking. But trust me, it will be worth it!

What you will need for 3-4 servings:
olive oil
2 cups Arborio (or whatever kind you have) rice, well rinsed
4 cups of water (just off a boil) with bouillon/stock/broth (I prefer vegetable boullion)
2-4 cloves garlic, chopped
1/2 onion, diced
6 roma tomatoes, quartered
handful fresh basil, chopped coarsely
parmesan cheese as garnish

*Heat broth in a saucepan and keep hot throughout cooking
*In a large pot, heat oil over medium-high heat
*Sauté garlic & onion
*Add rice and stir well to coat rice in oil
*Add broth half a cup at a time and stir continuously
*When a thick line can be drawn in the mixture and the liquid doesn’t run back into it quickly, add another half cup of broth
*Continue adding water half cup by half cup
*When rice is almost done, add tomatoes
*When rice is finished cooking, take off heat and stir in basil
*Let sit for a few minutes, top with salt or parmesan and enjoy!

Buon appetito!

I like to use a clear vegetable broth and I add mushrooms (sautéed with the garlic and onion)

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