Sunday, August 12, 2012
Tomato & Basil Risotto
It's not a dish I have often, but I had some fresh Chicken stock I had made from the carcass of the Roast Chicken, you can use stock cubes ,but you know I wouldn't won't be that good, it was the fact that I had this stock that I thought I really ought to make a risotto.
Start by heating olive oil in a pan add finely chopped onion and a clove of grated garlic and under a low heat cook slowly,stirring occasionally, takes around 5 minutes, until the onions and garlic are transparent, but be sure to give it five minutes.
Add the risotto rice and continue to cook for two minutes I turn the heat up slightly and when the rice is singing I add a glass of White Wine and stir.. add the chicken stock a ladle at a time,let it absorb into the rice and keep stirring.
After 15 minutes it is three quarters there,I take it off the heat,finely chop some basil and added chopped beef tomatoes and halves of little cherry tomatoes, to another pan in Olive oil,quite hot..
Back to the risotto,add 5 cubes of butter about 200g and freshly grate a handful of Parmesan cheese to make a rich creamy texture, risotto should not be dry.
I added the risotto to the Tomatoes added some chopped Parsley served on plates or bowls if you like grated a little more Parmesan and drizzled with Chilli Oil.
There are hundreds of variations,Pea and Mint, Wild Mushrooms, grated Truffle, Sliced Courgette, Pesto, Seafood you name it you can do it.
You can make the basic Risotto blanco in advance it will keep in the fridge for up to three days. Experiment.....