with Tomato and Basil
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
tablespoons unsalted butter
1/2 red onion, minced
1/2 yellow onion, minced
1/2 to 3/4 cup milled or crushed canned
Italian plum tomatoes
1 garlic clove, minced
1 1/2 cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup dry white wine
3 to 4 cups hot chicken stock, or low-sodium
1/4 cup freshly grated Parmesan cheese
1/4 cup torn basil leaves
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
the wine, and simmer gently until the liquid
is absorbed, 3 to 5 minutes. Add 1/2 cup of
the chicken stock, stir, and simmer, stirring
occasionally, until the liquid is absorbed.
Repeat, adding 1/2 cup stock at a time, until
the rice is cooked through but still firm, 20
to 25 minutes total.
the remaining tablespoon butter, Parmesan cheese,
and basil. Mix well, add salt and pepper to
taste, and serve immediately.