1/2l vegetable or chicken stock
1 small onion, diced
2 garlic cloves, diced
150g tomatoes grated or chopped very fine
pinch of sugar
pinch of thyme
1 dl risotto rice
1/2 dl white wine
A handful of fresh basil, sliced in narrow strips
~1/2 dl grated Parmesan cheese
Bring the stock to simmer in a pot. You'll want it simmering before adding it to the rice to keep them cooking nicely.
Saute onion in a pan over high heat. Add rice and garlic and cook for a few minutes until the rice is crackling. Add grated tomatoes, sugar and thyme and cook until the rice is coated and the tomato juice is soaked up. Add wine and stir until it is absorbed.
Turn the heat down to medium-high to keep the stock from evaporating too quickly. Add the stock a ladle-full at a time and stir until it's absorbed. This will take at least 20 minutes. Start testing the rice after 20 minutes - you'll want a bit of a bite to it. If you run out of stock, just add boiling water instead.
Add the basil and cheese. Stir until the cheese has melted. Serve immediately.
Also really good, but although just as tasty as the Mushroom Risotto I think this one works better as a starter than a main. It lacked the "umami" taste that the mushroom gave the other version. I'd want to add some meat next time, but am not entirely sure which would work best, so I'll have to try it out.
Monday, November 19, 2018
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