Fresh Tomato Risotto With Basil And Parmesan Food

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

ROASTED TOMATO AND BASIL OVEN RISOTTO

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Heat 11/2tbsp oil in a large, ovenproof casserole (that has a lid) over medium hob heat. Add garlic and rice, cook, stirring for 1min. Pour in soup, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20min.
• Meanwhile place tomatoes on a small baking tray, drizzle with remaining 1/2tbsp oil and season. Cook in oven for 10-15min until starting to split and soften.
• Remove risotto from oven, stir in most of the Parmesan and all the mozzarella pearls/cherries. Recover with the lid and return to oven, for 10min until the rice is tender and the soup has been absorbed.
• Sprinkle with remaining Parmesan and top with the roasted tomatoes to serve.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

CLASSIC TOMATO SPAGHETTI

Steps:

• Peel and finely slice the garlic and chilli (halve and deseed it first if you don't want the sauce too hot).
• Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.
• Cook the spaghetti in a large pan of boiling salted water according to packet instructions.
• Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of oil. Add the garlic, chilli and basil stalks and give them a stir.
• When the garlic begins to brown slightly, add most of the basil leaves and scrunch in the tomatoes. Turn the heat up high and stir for 1 minute. Taste and season with sea salt and black pepper, if needed.
• Drain the spaghetti, reserving a mugful of cooking water, then transfer it to the pan of sauce and stir well. Add a splash of pasta cooking water to loosen, if needed, then taste and season to perfection.
• Divide the pasta between bowls, or put it on the table in a large serving dish and let everyone help themselves.
• Roughly tear over the remaining basil leaves and finely grate over the Parmesan.

BALSAMIC TOMATO PARMESAN RISOTTO WITH BASIL OIL & ZUCCHINI

Steps:

• • In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.
• • Heat a drizzle of oil in a large pan over medium heat. Add scallion whites; cook until softened, 1 minute. • Add rice and 2 tsp Tuscan Heat Spice (4 tsp for 4 servings). (You'll use the rest of the Tuscan Heat Spice in the next step.) Stir until rice is translucent, 1-2 minutes. • Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and mixture is creamy, 25-30 minutes.
• • Once risotto has cooked 20 minutes, trim and dice zucchini into ½-inch pieces. Halve tomatoes. • Heat 1 tsp basil oil (2 tsp for 4 servings) in a second large pan over medium-high heat. (Save the rest of the basil oil for serving.) • Add zucchini and remaining Tuscan Heat Spice. Cook, stirring, until tender and lightly browned, 4-6 minutes.
• • Add tomatoes and half the vinegar (all for 4 servings) to pan with zucchini. Cook, stirring, until tomatoes have softened, 2-3 minutes. Season with salt and pepper. Turn off heat.
• • Once risotto is done, stir in 1 TBSP butter (2 TBSP for 4 servings) and half the Parmesan (save the rest for serving). Taste and season with salt and pepper.
• • Divide risotto between bowls. Top with veggies, scallion greens, and remaining Parmesan. Drizzle with remaining basil oil to taste and serve.

TOMATO AND PARMESAN RISOTTO

Steps:

• Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
• Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
• Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
• Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME

Steps:

• Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
• Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
• Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

GARLIC AND ROASTED TOMATO RISOTTO

Steps:

• Preheat oven to 180°C.
• Line a baking tray with non-stick baking paper.
• Place the cherry tomato halves in a single layer on lined tray.
• Place garlic on tray.
• Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
• Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
• Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
• Set aside.
• Bring the stock just to the boil in a saucepan.
• Reduce heat and hold the stock at a gentle simmer.
• Heat remaining oil in a medium heavy-based saucepan over medium heat.
• Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
• Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
• Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
• Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
• Cook until rice is tender yet firm to the bite and risotto is creamy.
• Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
• Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
• Taste and season with salt (if needed) and pepper.
• Add the tomatoes and fold through the rice gently.
• Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

RISOTTO WITH CORN, TOMATOES & BASIL

Steps:

• Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer. Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot. Using a chef's knife, slice the corn kernels off the cob into a large bowl (you should have about 1-1/4 cups).
• In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat. Add the shallot or onion and cook, stirring occasionally, until it's translucent, about 2 minutes. Add the rice and stir until the grains are well coated with butter or oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.
• Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in 1/2-cup increments, stirring and simmering until it's absorbed each time, at intervals of about 3 to 5 minutes.
• While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside.
• When the rice is just barely tender, after about 16 minutes, stir in the corn. Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 to 25 minutes total. Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve immediately.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

FRESH TOMATO BASIL RISOTTO WITH MOZZARELLA

Steps:

• 1. Mix first 5 ingredients; stir well and set aside. Bring broth to a simmer in medium pan Don't boil. Keep warm over low heat. Heat 2 tsp. oil in large pan over medium high heat. Add onion; sauté 3 minutes. Add rice; cook, stirring constantly, 1 minute.
• 2. Add wine; Cook, stirring constantly, 1 minute or til liquid is nearly absorbed. Add warm broth, 1/2 cup at a time, stirring constantly til each addition is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook, stirring constantly, 2 minutes. Remove from heat and stir in mozzarella and pepper. Sprinkle each serving with Parmesan cheese. Makes 6 servings.