Ummmm----!!!! Yum! Tomato Risotto |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love risotto and I bought some arborio rice from the nice Italian/french shop that I found today. I used whatever ingredients I could find in the fridge and it came up the best risotto that I ever made before! Oh, and It would be nice if you put some chopped bacon too! Ingredients:
60 g butter |
1 tablespoon olive oil |
1 big onion, diced |
2 fat garlic cloves, chopped finely |
2 cups arborio rice |
1 (400 g) can tomatoes, chopped |
1 cup red wine |
2 tablespoons mixed herbs |
2 -3 bay leaves |
6 -7 cups chicken stock (i mixed with chicken and vegetable stock, just enough stock to cook rice) |
3 tablespoons mediterranean tomato chutney |
3 tablespoons kalamata olives with sun-dried tomatoes and garlic in oil (i bought it in a jar) |
1 tablespoon basil pesto |
1/2 cup roughly chopped roasted red capsicum |
1 cup blue cheese (grated) |
Directions:
1. Simmer stock and keep it side.
2. In a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear.
3. Add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking.
4. Deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock. Add rest of the ingredients except blue cheese.
5. Stir stock in the next before all the liquid is absorbed.
6. Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage.
7. Add blue cheese and stir well.
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