Classic Risotto with Tomatoes and Parmesan

By Chef Laura Published: March 7, 2013

• Yield: 6-8 Servings

Ingredients

• 1 large clove Garlic minced
• 1 medium Shallot minced
• 1 tablespoon Olive Oil
• 1/2 cup White wine dry
• 1 1/2 cups Arborio rice
• 1 quart + 1 cup Chicken or Vegetable stock heated
• 3 each Roma Tomatoes cored, seeded and peeled, small dice
• 1/4 cup Parmesan grated
• 4 leaves Basil chiffonade

Instructions

1. Heat a large sauté pan with high sides over medium high heat, then add olive oil. When oil begins to shimmer, dd shallots and garlic to pan, season with kosher salt and cook until aromatic, about 45 seconds.
   
2. Add Arborio rice, and parch (cook) until golden
   
3. Deglaze the pan with white wine
   
4. Add 1/2 cup of the heated stock, while gently stirring the rice. When the liquid is nearly absorbed, add another 1/2 cup. Continue to add the stock, stirring continuously, until the arboria rice is nearly fully cooked. The rice will be al dente, just barely firm in the center. Not all the liquid may be needed.
   
5. Fold in tomatoes and parmesan, then taste and adjust seasonings.
   
6. Garnish with basil and serve immediately.
   

• Cuisine: Italian
• Course: Entrée
• Skill Level: Beginner