Fresh Tomato Risotto by Mary Platis and Laura Bashar

tomato basil risotto WMFrom Cooking Techniques and Recipes with Olive Oil, by Mary Platis and Laura Bashar.

This slender book is filled with useful information on olive oil history, varieties, and techniques. If that were not enough, it also includes many well-chosen recipes – all gorgeously photographed.

The Fresh Tomato Risotto was a delicious as it looks and for that recipe alone, this is one of my favorite gift books of the year.

Thanks to the Two Extra Virgins, authors and photographer of this most excellent book for allowing me to share one of their lovely recipes with you.

Fresh Tomato Risotto

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

Risotto Ingredients:

4 cups chicken or vegetable stock
6 tomatoes, seeded and coarsely chopped
4-6 basil leaves
4 teaspoons extra virgin olive oil, divided
3 garlic cloves, finely chopped
2 cups Arborio rice
2 teaspoons dried oregano
1-2 teaspoons salt
1/2 teaspoons freshly ground pepper
2 teaspoons butter
1/2 cup freshly grated parmesan cheese

Garnish:

1-2 fresh tomatoes, sliced
3-4 basil leaves, julienned

Directions:

1. Bring the stock to a simmer over low heat in a medium size pot.tomato basil risotto plated WM

2. In a small saucepan, add tomatoes and basil and cook on low until warm. Remove basil.

3. Place a large Dutch oven or a deep 4-quart skillet over medium heat. Add 2 teaspoons olive oil. When the olive oil is sizzling, add garlic and stir for 2 minutes.

4. Stir rice and oregano into the pot and braise for 2 more minutes.

5. Begin adding the warm tomatoes slowly into the rice, 1 cup at a time, stirring continuously. Cook until all liquid has been absorbed and continue stirring. Add remainder of tomatoes in batches until all the sauce has been used.

6. Season with salt and pepper.

7. Stir in the stock, 1 cup at a time, until all of it has been added.

8. Taste again and adjust the seasonings. It is perfectly cooked when the rice is tender to the bite, approximately 30-40 minutes.

9. Stir in butter and parmesan cheese. Drizzle with remaining 2 teaspoons of olive oil.

10. Garnish with a slice of fresh tomato on each plate and sprinkle with basil.

Additional Note from the Spoon Mage™:

Risotto is one of the most mindful of all recipes to make. One stands by the stove paying focused attention to the food being prepped. Pause, breathe, and stir up a little goodness with Two Extra Virgins.

tomato basil risotto WM

Fresh Tomato Risotto

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