"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fresh Tomato Risotto Recipe

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This recipe for Fresh Tomato Risotto, by , is from A Collection of Keepers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, February 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped plum tomato
3 T. chopped fresh basil
2 T. olive oil
1 tsp. salt
2 cloves garlic, minced
8 c. chicken broth
1 medium onion, chopped
2 c. arborio rice
1/2 c. dry white wine
2/3 c. mozzerela cheese, shredded
1/2 c. parmesan, grated
black pepper to taste

Directions:
Directions:
Combine 1 T. oil, tomato, basil, salt and garlic; set the mixture aside. Heat another 1 T. olive oil on med-high heat, and saute onion until transleuscent. Add rice and saute 1 minute. Next, add wine and cook for another minute, until the liquid is absorbed. In a separate pan, warm the chicken broth and add to rice, one cup at a time. Continue adding small increments of broth and stirring continuously until rice is cooked and risotto is of the propper consistency. This can take anywhere from 6 to 8 cups of broth. Stir the tomato mixture into the rice and cook for 2 minutes. Stir in mozzarella and pepper to taste.Top with parmesan and serve immediatly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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