by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand3 cups chicken broth Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2 cup white onion- diced Ask a question about this ingredient
fresh ground black pepper Ask a question about this ingredient
1/2 teaspoon oregano Ask a question about this ingredient
2 garlic cloves- minced Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
1 cup chopped tomatoes (fresh or good quality canned) Ask a question about this ingredient
2 tablespoons chopped fresh basil Ask a question about this ingredient
1 cup grated mozzerella cheese Ask a question about this ingredient
shredded parmesan and chopped basil for topping Ask a question about this ingredient
Warm chicken broth in a saucepan, keep on low heat.
Ask a question about this stepHeat oil and butter in a heavy saucepan over medium-high heat- add onions, black pepper to taste, and oregano and and saute until onions are softened. Add garlic, and sautee until softened and fragrant (about 3 minutes).
Ask a question about this stepAdd rice and cook, stirring for 2 minutes.
Ask a question about this stepAdd tomatoes (and natural amount of juices, but not excess juice if you used canned) and basil- stir in.
Ask a question about this stepLadle in 1 cup simmering broth and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. Continue until rice is tender and creamy, 16 to 18 minutes. (Add water or more broth to simmering saucepan if more liquid is needed).
Ask a question about this stepStir in mozzerella, and serve topped with parmesan and additional basil!
Ask a question about this stepI used home-canned tomatoes from my parents' garden, which was a good winter substitute, but ripe summer tomatoes would really make it!
I've been hoarding the last two quarts of tomatoes in my larder, but this looks so good, I might just open a jar.
Thank you for catching that!!! 1 cup- grated! I'll fix that right away! Part of the reason I came up with this recipe was for the BF... thinking "how can I get him to eat another risotto..."
THIS sounds GREAT! When my husband sees it, I'm sure he'll say something like "why can't you make this, instead of that artichoke concoction of yours??" Don't see mozzarella in ingredients list - how much?
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I am saving this to my recipe file for this summer when the tomatoes in the garden are ripe. This looks like a great summer recipe.