Tomato & Basil Risotto

Ingredients

• 1&1/2 cups short to medium grain rice (arborrio or carnaroli but baldo is most widely available in Turkey)
• 1 tbsp olive oil
• 1 cup onion (finely diced)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 2 tbsp sundried tomatoes (finely diced)
• 3 cups tomatoes (finely diced, divided)
• 1 tsp dried basil
• 7 cups broth (chicken or vegetable)
• 2 tbsp fresh basil (sliced)
• 1/2 cup parmesan (grated)
• 1/2 tsp salt (to taste)
• 1/4 tsp freshly ground black pepper

Instructions

1. 1

   --- Steps ---

2. 2

   Heat a large pan on medium high & add olive oil.

3. 3

   When hot, add onion, saute till translucent, add garlic & cook till fragrant.

4. 4

   Add tomato paste, sundried tomatoes & 2 cups of diced tomatoes, cook for 7 mins till tomatoes start to break down.

5. 5

   Add rice & dried basil, mix well for 1 min.

6. 6

   Add 3 cups of warm broth, give it a quick stir, cover & let it cook for 15 mins or till almost all the broth has been absorbed by the rice.

7. 7

   Add 1&1/2 cups of broth, stir, cover & cook for another 10 mins or till almost all the broth has been absorbed by the rice.

8. 8

   Add remaining broth & 1 cup diced tomatoes, stir, cover & cook for the final 5 mins or till almost all the broth has been absorbed by the rice.

9. 9

   Add fresh basil, parmesan & salt, stir well, taste & adjust seasoning.

10. 10

    Remove from heat, ladle into serving plates, top with grated parmesan & black pepper, serve immediately.