Basil And Tomato Risotto
I have made this risotto using pre-blanched arborio rice. This speeds up the process of cooking the risotto, great for a quick at-home meal. The rice will take 20 minutes to cook out from raw so having the arborio rice pre-blanched saves time.
Ingredients
- Pre blanched arborio rice x 6 Tablespoons
- Medium onion x 1 Finely Diced
- Garlic Clove x 1 Fine Diced
- Plum Tomato x 1 Fine Diced
- White Wine x 1 Splash
- Grated Parmesan x 1 Tablespoon For The Risotto
- Butter x 1 Tablespoon
- Chicken Stock x 300 ml ( freshly made or a stock cube in water)
- Basil Puree x 2 Tablespoons
- Parmesan Crisp x 1
How To Prepare And Cook My Basil And Tomato Risotto
Preparing The Basil And Tomato Risotto
- Peel the onion and finely dice
- Peel the garlic and finely dice
- Deseed the tomato and cut into a small dice
- Measure out all the other ingredients
- Make a basil puree by blitzing a bunch of basil leaves with a little chicken stock
- Make a parmesan crisp with 2 tablespoons of grated parmesan
Cooking The Risotto
- Heat a pan on medium heat and add a little oil
- Add the onion and cook for 1 minute
- Mix in the diced tomato and cook for 1 minute
- Stir in the garlic and cook for 1 minute
- Add 6 tablespoons of the pre-blanched arborio rice
- Pour in a splash of white wine, and stir in until the wine has evaporated
- Add a small ladle of chicken stock and mix
- Mix in 2 tablespoons of the basil puree
- Add the grated parmesan and butter and mix in well
- When the risotto has absorbed the stock add more in small splashes as needed until the arborio rice is cooked
Finishing The Risotto
- Once the arborio rice is cooked and the risotto has a loose consistency leave it on the side for 2 minutes.
- Pour the risotto onto a plate and garnish with some diced tomato, basil leaf and parmesan crisp
