Tomato Basil Risotto

Ingredients

• 4-5 cups vegetable stock (or broth)
• 1 1/2 Tablespoons extra virgin olive oil
• 1/3 cup onion (finely diced)
• 2 cloves garlic (minced)
• 10 oz tomatoes (grated *see notes, about 2 medium tomatoes)
• 5 oz tomatoes (diced, about 1/2 cup)
• Pinch sugar
• 1 cup Arborio rice (or Carnaroli)
• 1/3 cup dry white wine
• Salt and freshly ground pepper (to taste)
• 1/4 cup fresh basil (slivered)
• 1/4 cup Parmesan cheese (grated)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve warm, garnished with remaining Parmesan and basil.