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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Risotto al Pomodoro Recipe

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This recipe for Risotto al Pomodoro is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds tomatoes, peeled OR 28 oz. can diced tomatoes
3 T. olive oil
3 lg. cloves garlic, sliced
3 T. fresh basil, torn into small pieces
5 c. vegetable broth
1 1/4 c. arborio rice
Salt and pepper to taste
Parmesan cheese, freshly grated
Directions:
Directions:
Chop tomatoes into small cubes and set aside. Add oil to large pan, then add garlic and half the basil. Cook briskly 1-2 minutes. In separate pan, bring broth to simmer. Add rice and tomatoes to oil and garlic, cook about 2 minutes, stirring constantly. Pour ladlefuls of broth over rice and stir. Once broth is absorbed, add more. Repeat this system until rice reaches desired consistency. Add salt and pepper to taste and remaining basil. Top with freshly grated Parmesan cheese before serving.

 

 

 

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