creamy tomato risotto

Ingredients

• 4 cloves garlic, (crushed and minced)
• 2 shallots, (finely minced)
• 6 tablespoon butter, (separated)
• ½ cup chardonnay, (or other dry white wine)
• 2 cups short-grain rice, (sweet Rice, arborio, carnaroli)
• ½ cup parmesan, (grated)
• 3 very ripe tomatoes, (chopped and juices reserved)
• 1-2 cups sweet basil, (slightly torn)
• sea salt to taste
• cracked pepper, olive oil, and fresh tomato and basil for serving

Cooking Tip

Substitute the butter for olive oil and leave out the parmesan to make this meal vegan.

Instructions

• Bring 20 oz or more of water to a boil in a kettle or pan and keep warm while cooking.
• Heat a large saucepan under medium-low heat, then add half of the butter, shallots, and a pinch of salt and sauté for about 10 minutes. If they start to brown add a slash of the boiling water. The shallots should be very soft.
• After the shallots are cooked, add the chardonnay and garlic to the saucepan and continue to sauté until the mixture becomes syrupy.
• Then, add the rice and sauté for additional 2-3 minutes. Stir until the rice is well coated in the butter, it should be slightly translucent on the edges.
• Pouring about ½ cup at a time, add boiling water from the kettle and continue to stir. Once the rice dries stir in another splash of water and continue this for 15 minutes. Cook time will vary depending on your rice, taste a grain of rice every few minutes, it should be tough but not crunchy.
• Next, add the chopped tomatoes, parmesan, and a good pinch of salt to the risotto and stir for about 1-2 minutes until the rice soaks up the juices from the tomato.
• Remove the pan from heat and stir in the Basil Leaves and remaining 3 tablespoon of Butter. Taste and add some salt if needed.
• Serve with freshly cracked pepper, olive oil, fresh tomato, and some additional basil leaves.