Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion -- chopped
1 tb Olive oil
1 t Butter
Salt -- to taste
6 c Vegetable broth
2 c Fresh tomato sauce OR 2 lb
-ripe tomatoes, 1 tb olive
-oil & 2-3 clove garlic,chpd
2 c Arborio rice
3/4 c Dry white wine
1 tb Parsley, fresh -- chopped *
1 tb Basil, fresh -- chopped *
1/2 c Parmesan cheese -- grated
-----GARNISH-----
Parmesan cheese
Basil, fresh -- slivered
Pine nuts -- toasted
* use up to 2 tablespoons of chopped herbs
In a large non-stick saute pan, saute the onion in the
olive oil and butter, with a dash of salt, until it
begins to turn golden. In separate skillets, heat the
vegetable broth and the tomato sauce, and keep them
both just below a simmer.
If you are starting with fresh tomatoes: Scald and
peel them, and chop them or process them in a blender
for a few seconds. Heat a tablespoon of olive oil in a
non-stick pan, saute the chopped garlic in it for 2
minutes, then add the tomatoes and cook them down for
about 15 minutes.
Add the rice to the sauteed onion and stir it gently
in the pan for about 2 minutes. Pour in the white wine
and stir as it is absorbed.
Add a soup ladle of the heated broth and stir, keeping
the mixture just at a simmer. Keep stirring until the
broth is nearly all absorbed into the rice, then add a
ladle of tomato sauce and the chopped herbs, and stir
until that is nearly absorbed. Continue this way,
alternating broth and sauce until the sauce is used
up, then carry on the with broth until the rice is al
dente. This process will take about 25 minutes, and at
the end a creamy sauce will form around the rice
grains that are tender but firm.
At the moment the rice is no longer crunchy, stir in a
last ladle of hot broth, and the grated Parmesan
cheese, and serve the risotto at once. Scatter
slivered basil and toasted pine nuts over each
serving, and pass additional Parmesan.
Source: "The New Vegetarian Epicure" by Anna Thomas
