Fresh Tomato Risotto (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onions |
salt |
freshly ground white pepper |
freshly ground black pepper |
6 cups water |
1 teaspoon chopped garlic |
1 pound (2 cups) arborio rice |
1/2 pound assorted baby tomatoes, such as cherry, current, teardrop, stemmed and cut in half |
1 tablespoon butter |
1/4 cup heavy cream |
1/2 cup freshly grated parmigiano-reggiano cheese |
3 tablespoons chopped green onions, green part only |
Directions:
1. In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto into serving bowls or plates and serve.
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