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Basil Risotto

2013-07-22
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Basil, Tomatoes and Creamy Risotto are the Epitome of Spring

Ingredients

  • 6 1/2 cups chicken broth, low sodium
  • 1 cup fresh basil, lightly packed
  • 3 garlic cloves, peeled
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 cup (3.2-ounces) Parmesan cheese, grated
  • 3 tablespoons butter
  • 2 shallots, peeled and chopped
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • Peppercorns to grind
  • Fresh tomatoes and basil to garnish

Method

Step 1

Bring broth to a simmer in a large saucepan, cover and keep warm.

Step 2

In a food processor, grind up basil, garlic and 1 teaspoon EVOO. Add cheese until finely ground.

Step 3

In a very large frying pan, add the other 2 teaspoons olive oil and butter, heat. When warm, add shallots and cook about 2 minutes. Add rice and cook about 2 more minutes, stirring often. Grind peppercorns into rice. Add wine and stir until absorbed. Add the warm broth a cup at a time, only adding the next cup when the previous one has been almost totally absorbed, stirring often. This process will take 30-40 minutes so don't rush it! Once all the broth has been added and absorbed, add basil mixture and mix well until warm. Result will be a really flavorful, creamy rice dish. Garnish each plate with tomatoes and fresh basil. Serves 6-8

 

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