TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
CREME FRAICHE RISOTTO WITH HEIRLOOM TOMATOES AND BASIL
Provided by Get Inspired Everyday! -
Time 45m
Number Of Ingredients 12
Steps:
- Place a large saucepan or small pot, (around 9″ in diameter) over medium heat.
- Add the olive oil and minced shallot to the pan and sauté until the shallot is tender.
- Add the aborio rice to the pan and sauté until the rice turns slightly translucent. Then, begin to add the water in 1/2 cup increments. Stir vigorously for 30-45 seconds every few minutes, adding an additional 1/2 cup water only when the rice has completely absorbed it's liquid.
- While the risotto cooks, prepare the tomato topping by mixing together the tomatoes and slivered basil together in a bowl. Set the mixture aside until the risotto has finished.
- Continue adding water in 1/2 cup increments and stirring the risotto until it's tender, about 20 minutes. You may need more or less water than is called for in this recipe due to varying circumstances like the rate of evaporation. You'll know the risotto is done when it's doubled in size and the rice is tender, but with a small speck of white remaining in the center of the grain when you bite into it, (al' dente just like pasta).
- When the risotto is finished take it off the heat and stir in the creme fraiche. Add additional sea salt to taste. This step is important because it will be very bland if you don't add additional sea salt!
- Plate the risotto by spooning some into a pasta bowl, top with a generous amount of the tomato mixture, drizzle with olive oil, and sprinkle with a finishing sea salt (see the notes about finishing salt).
- Serve immediately.
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
TOMATOES WITH BASIL AND CREME FRAICHE
If you can't find creme fraiche (I find it in the deli section of the super market, near the specialty cheeses), you can use sour cream. Serve as a side dish or on top of grilled meat. Also good on crusty bread as an appetizer. When you have some cold and left over, put them on top of a salad.
Provided by A la Carte
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a cast iron frying pan, or at least a heavy one, melt the butter. Cut the tomatoes in half and season them with salt and pepper.
- Over a low heat, cook the tomatoes, cut side down, for about 10 minutes. (The butter should foam and turn light brown, if it starts getting too dark, your heat is up too high).
- Turn the tomatoes over and add the creme fraiche.
- Leave to heat for 2 more minutes. Stir in the basil. Adjust the salt and pep, and serve.
Nutrition Facts : Calories 256.3, Fat 24.5, SaturatedFat 15.2, Cholesterol 83.2, Sodium 69.1, Carbohydrate 8.8, Fiber 2.4, Sugar 4.9, Protein 2.8
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
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CARMELLINI'S TOMATO RISOTTO RECIPE - ANDREW CARMELLINI
From foodandwine.com
Author Andrew Carmellini
- Working over a fine-meshed stainless-steel strainer set over a bowl, scoop the seeds from the tomato wedges. Press the seeds to extract all the tomato juice. Stir the crème fraîche into the tomato juice and set aside.
- In a medium saucepan, combine the tomatoes with the olive oil, rosemary, garlic and a pinch of salt. Cook over moderately low heat, without stirring, until the tomatoes are tender but still intact, about 10 minutes. Give the tomatoes a gentle push if necessary, to keep them submerged. Using a slotted spoon and allowing as much of the oil to drain back into the saucepan as possible, transfer the tomatoes to a plate. Reserve 3 tablespoons of the oil; strain and refrigerate the rest for later use.
- Heat the chicken stock in a medium saucepan. In another medium saucepan, melt the butter in 1 tablespoon of the reserved tomato oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the rice and stir until coated with fat.
- Add the wine and cook, stirring, until it is absorbed. Add the hot stock, 1 cup at a time, and cook, stirring constantly, until the rice is tender and most of the liquid is absorbed. Stir in the mascarpone, Parmesan and the remaining 2 tablespoons of the reserved tomato oil. Season with salt and pepper. Gently fold the olive oil-poached tomatoes into the risotto.
TOMATO BASIL RISOTTO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (12)Total Time 40 minsCategory Main CourseCalories 360 per serving
- 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.
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