Creamy, flavorful risotto takes a bit of work but it’s worth it, especially if you can get someone else to do the stirring. My kids groan when I start risotto but they never complain once it’s on their plates!
This simple tomato and basil version can be used as a starting point for whatever you’d like to add. It makes a lot but I do that on purpose because it’s great leftover.
- Arborio Rice, 2 1/2 cups
- Olive Oil, 1/4 cup or so
- Garlic, 4 or 5 cloves
- White Wine, about a cup
- Chicken Stock or Broth, 7 to 8 cups
- Roma Tomatoes, 7 or 8
- Basil, a handful of fresh leaves or dry equivalent
Mince the garlic and chop the tomatoes into eighths. While you’re chopping and mincing, bring the chicken stock to a simmer and keep it warm.
Heat the olive oil, just enough to generously cover the bottom of a large pot, over medium heat. Add the garlic.
And then the rice.
Stir until the rice is well-coated with olive oil and it begins to turn a brighter white.
Add the wine and continue stirring until the wine is mostly absorbed.
Add enough chicken stock to generously cover the rice mixture and continue cooking and stirring over medium to medium-low heat.
When enough liquid is absorbed that the spoon leaves a trail in the bottom, add more broth. Continue cooking and stirring.
When about half the stock is done, add the tomatoes and continue cooking and stirring. Add more stock, cook and stir and repeat.
When it’s nearly done and you’ve added the last bit of stock, tear in a handful of fresh basil leaves.
Continue until the stock is gone and the rice is tender.
Garnish with fresh basil and serve, with fresh Parmesan if you like. Enjoy!