Fresh Tomato Basil And Ricotta Risotto Recipe 455 Food

RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL

Steps:

• Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
• Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
• Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat.
• Add leek to pan; sauté 3 minutes or until tender.
• Add rice; cook 2 minutes, stirring constantly.
• Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
• Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
• Reduce heat to medium.
• Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
• Stir in half-and-half, salt, and pepper; cook 2 minutes.
• Remove from heat; stir in tomatoes, basil, and cheese.
• Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

FRESH TOMATO, BASIL AND RICOTTA RISOTTO RECIPE - (4.5/5)

Steps:

• In a small saucepan on medium heat add a teaspoon of olive oil and add garlic, saute for 1 minute. Add all tomatoes and salt and pepper cover for 2 minutes or until soft. Add onion and celery cook 5 minutes then add rice. Stir and fry for 1 minute then add rice. Deglaze with wine and cook until au sec. Slowly add ladle by ladle of stock absorbing each time. Add salt and pepper to taste and ricotta and basil. Plate and drizzle with olive oil and pecorino.

FRESH TOMATO BASIL AND RICOTTA SAUCE

Steps:

• Combine the tomatoes, basil, onion and garlic.
• Stir in the ricotta, oil and salt and pepper to taste.
• Toss with hot pasta and serve at once.

TOMATO RISOTTO (RISOTTO AL POMODORO)

Steps:

• Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
• Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
• Add the shallots and cook for 1-2 minutes, until soft but not browned.
• Add the garlic.
• Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
• Pour in the wine and stir until it has been completely absorbed.
• Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
• Repeat.
• After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
• Reserve the last ladle of stock.
• Add the reserved stock, parmesan, basil, salt and pepper.
• Mix well.
• Remove from heat, cover and let rest for 2 minutes.
• Sprinkle with additional parmesan when serving.