Marks Risotto With Tomato And Basil 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.

TOMATO AND BASIL RISOTTO RECIPE

Steps:

• Begin by bringing your chicken or vegetable broth to a simmer. Keep the liquid simmering while you prepare the risotto. Do not add cold broth to your risotto!
• In a large sauce pan, heat olive oil over medium heat and sauté a small finely diced onion or shallot until tender. Stir in rice and cook, stirring, for a minute.
• Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
• Begin adding the simmering broth one ladle full at a time. Stir occasionally and when the liquid has been absorbed add another ladle full of broth. Continue this process until the stock is all used up and the rice is tender but still has some bite to it. This will take from 20-25 minutes.
• When the rice is tender, remove the pan from heat and stir in a knob of butter (optional) and grated cheese. Garnish with freshly chopped basil and serve with extra grated cheese at the table.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

MARK'S RISOTTO WITH TOMATO AND BASIL

Steps:

• In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
• Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
• Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, 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.

LEMON-BASIL RISOTTO WITH TOMATO TOPPING - 6-QT PRESSURE COOKER

Steps:

• TOPPING.
• Combine ingredients. Cover and let stand at room temperature.
• RISOTTO.
• To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat.
• Add onion. Cook 2 minutes, stirring frequently.
• Add wine. Cook 1 minute or until liquid is absorbed, stirring frequently.
• Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
• Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 6 minutes.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer; place cooker under cold running water.
• Remove lid, directing steam away from you.
• Stir in cheese, lemon rind, lemon juice, and finely chopped fresh basil.
• Top with tomato topping and serve immediately.

RISOTTO WITH TOMATO CONSOMME AND FRESH CHEESE

Steps:

• Put the chopped tomatoes, carrot and bell pepper into a blender, add the vegetable broth and puree until smooth. Strain the broth into a large, heavy-bottomed skillet or pot and simmer.
• Heat the olive oil in a large saucepan at medium heat. Add the leek and the garlic and saute until soft, about 5 minutes. Add the rice and stir. Ladle in 1/2 cup of the vegetable broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, stirring constantly. Season to taste with salt and pepper. The rice should be tender but firm. If not, add more vegetable broth until the rice is tender. Remove the rice from the heat immediately. Quickly stir in the mozzarella and the basil leaves. Divide among 4 bowls and garnish with the cracked black pepper.

TOMATO RISOTTO

Steps:

• Preheat the oven to 180 deg C.
• Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
• Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
• Add the puree and the tomatoes and stir well.
• Add a ladle of stock and allow that to bubble!
• Then add the rest of the stock and bring up to a simmer.
• Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
• After 10 minutes, remove it and stir once.
• Return to the oven for 10 minutes.
• When the risotto is ready, take it out, stir in the cheese and basil.
• Season and leave to stand for a few minutes before serving.

MARK'S RISOTTO WITH BUTTER AND PARMESAN

Steps:

• In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
• Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
• Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.