Marks Risotto With Tomato And Basil Recipes

BALSAMIC RISOTTO WITH TOMATOES AND BASIL

Steps:

• Heat the stock: Bring 4 cups of stock to a low simmer in a small pot. Keep the stock warm while making the risotto.
• Add the white wine: Stir in the white wine. The pan will steam up. Let the rice absorb the wine.
• Add balsamic, tomatoes, thyme with last 1/2 cup of stock: When it comes time for that last 1/2 cup of stock to add to the risotto, add it, as well as the balsamic vinegar. Balsamic vinegar can vary in its acidity and intensity. So, add 1 tablespoon to start, and add another tablespoon if you want more of the balsamic flavor. Add half of the cherry tomatoes and add the thyme. Let the tomatoes soften with the cooking of the risotto in those last few minutes.
• Remove from heat, stir in Parm: When the risotto has reached it's "al dente" stage, remove it from heat. Stir in the shredded Parmesan cheese. Sprinkle with pepper.
• Serve: Serve with remaining halved fresh cherry tomatoes and thinly sliced basil on top.

TOMATO BASIL RISOTTO

Steps:

• 1. Heat oil in a heavy, non-stick 2 quart pot. saute onion in oil until transluscent.
• 2. Add rice and stir until grains are coated with oil.
• 3. Add wine and stir constantly, on medium heat, until wine is absorbed. (If you do not wish to use wine, use broth)
• 4. Add 1 cup stock, stirring until liquid is absorbed. Continue to add stock, one cup at a time, stirring and allowing liquid to absorb before adding the next cup. This will take about 30 minutes or so. The rice, when done, should be be firm with a little bite in the center or al dente.
• 5. Remove from heat, add cheese and stir until melted.
• 6. Add butter and quickly stir until melted. add salt and pepper to taste.
• 7. Gently add the tomatoes and basil and serve.

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

MARK'S RISOTTO WITH TOMATO AND BASIL

Steps:

• In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
• Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
• Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.