Tomato basil risotto
Tomatoes cooked with basil are always a hit. We thought it would be interesting to mix these summer flavours with our superb seasonal risotto.
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Ingredients
Portions:
4
150 g
Carnaroli rice
150 g
cherry tomatoes, halved
1 piece
shallot, finely chopped
1 clove
garlic, minced
30 g
butter
50 ml
white wine
400 ml
vegetable stock
5 g
fresh basil, chopped
30 g
Parmigiano Reggiano, grated
salt
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat the butter in a pan over medium heat until melted.
- Add the chopped shallot and minced garlic, sauté until the shallot is translucent.
- Stir in the Carnaroli rice and cook for about 2 minutes, allowing the grains to be coated with butter.
- Pour in the white wine, stirring continuously until it is absorbed.
- Begin adding the vegetable stock, one ladle at a time, stirring regularly and allowing each addition to be absorbed before adding the next.
- When the rice is nearly cooked, add the cherry tomatoes and continue to stir gently.
- Once the rice is tender and creamy, remove from heat. Stir in the grated Parmigiano Reggiano and chopped fresh basil. Season with salt and ground white pepper to taste.
For a richer flavor, use aged Parmigiano Reggiano and adjust the seasoning to your preference before serving.