Risotto, Non-White

I have posted my favorite Butternut Squash Risotto sometime last year. It was my absolute favorite risotto for quite some time. About a month ago, we made a plain, milanese risotto, and I had high hopes of really preferring the simplest form. Nope. I like 'stuff' in it. Butternut squash is still a fantastic choice.

However, Heidi gave us some Barnes N Noble money, and we went buying cookbooks. I picked out Simply Delicious: Vegetarian mostly for the pictures. I flipped through it and saw this risotto recipe but didn't expect it to really ring my bell.

If you need/want a risotto for red wine, then here you are. This was really, really, really, yummy. In my humble opinion. Shaw liked it too, but he preferred the second time around, when I made it with half arborio, and half quinoa. Experimentation. Before the recipe, let me just say: Tomatoes and butter = GOOD.

Risotto with tomato and fresh basil

1/3 c butter, split different ways, read on
1 small onion, finely chopped
2 c peeled and chopped tomatoes (I used whole canned, as it is winter)
1 3/4 c risotto rice
1/3 c dry white wine
3 c + simmering vegetable stock (or chicken, but veg is really good here)
20 basil leaves, torn at last minute, plus extra for garnish
1/3 c freshly grated Parmiggiano (need I type "freshly" again on this blog?)
salt, and freshly cracked pepper (this is the last time, I swear)

Set your stock to boil, then reduce to simmer. Melt 2 T butter in a large saucepan over medium heat. Add onion and saute until transparent, about 3-4 minutes. Add the tomatoes, chopping them up as you go, and mix well. Cook until tomatoes have broken down and mixture is slightly thickened, about 20 minutes.

Melt 2 more T butter in a large frying pan over medium heat. Add the rice and saute for 2 minutes. Pour in wine and cook until it evaporates. Stir in the tomato mixture and basil. Begin adding the stock, 1/2 c at a time, until each addition has been absorbed and rice is tender, at least 18 minutes.

Stir in the remaining butter, parmiggiano and salt and pepper. Remove from heat and let rest for 1 minute. Garnish with extra basil and serve hot. With wine.