Tomato risotto with basil
2 servings
60 minutes
Tomato risotto with basil is the embodiment of sunny Italy on a plate. Originating from the northern regions of the country, risotto has become a symbol of refined taste and culinary elegance. This recipe focuses on juicy, aromatic tomatoes and fresh basil that add brightness and richness to the dish. The classic creamy texture is achieved by gradually adding vegetable broth, while white dry wine complements the flavor with a light acidity. The final touch is parmesan, which adds notes of depth and piquancy. This dish is perfect for a cozy family dinner or a romantic evening. It pairs wonderfully with a glass of white wine and crispy bread. Tomato risotto is gastronomic poetry where each grain of rice absorbs the aromas of Italian summer.
1
Prepare vegetable broth: put in a pot 0.2 onion, 0.1 carrot, 0.1 celery stalk, a piece of bay leaf, a sprig of parsley, 1.4 grams of ginger, 0.1 white part of leek stem, 7 grams of white wine and pour in 200 ml of water. Boil until the water evaporates by one third. You need 135 ml of vegetable broth in the end (2/3 cup). Do not salt the broth; it's better to salt the dish later.
- Onion: 1.2 piece
- Carrot: 0.1 piece
- Celery stalk: 0.1 stem
- Bay leaf: 0.1 piece
- Parsley: 0.1 bunch
- Ginger: 1 g
- White part of leek: 0.1 piece
- Dry white wine: 75 ml
- Water: 200 ml
2
Peel and chop 2 small tomatoes. To easily and quickly peel the tomatoes, make a cross-shaped cut on them and dip them in boiling water for a minute. Chop 1 small bunch of basil, leaving a few leaves for garnish.
- Tomatoes: 2 pieces
- Green basil: 1 bunch
3
In a thick-bottomed pot, heat olive oil and add 1 small chopped onion. Sauté and then add rice.
- Olive oil: 1 tablespoon
- Onion: 1.2 piece
- Black rice (imperial): 50 g
4
After another minute, pour in the wine and a bit of broth. Stirring, cook over medium heat for about 10 minutes, then add chopped tomatoes and basil, mixing well. As the liquid evaporates, add the remaining broth to the rice. Cook for another 10 minutes. (Total cooking time is about 20 minutes until the rice is ready, most of the liquid should evaporate).
- Dry white wine: 75 ml
- Water: 200 ml
- Tomatoes: 2 pieces
- Green basil: 1 bunch
5
Add pepper and mix. Before serving, sprinkle with parmesan and garnish with a basil leaf.
- Ground black pepper: to taste
- Grated Parmesan cheese: 2 tablespoons