*  Exported from  MasterCook  *
 
                            FRESH TOMATO RISOTTO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Onion -- chopped
    1       tb           Olive oil
    1       t            Butter
                         Salt -- to taste
    6       c            Vegetable broth
    2       c            Fresh tomato sauce OR 2 lb
                         -ripe tomatoes, 1 tb olive
                         -oil & 2-3 clove garlic,chpd
    2       c            Arborio rice
      3/4   c            Dry white wine
    1       tb           Parsley, fresh -- chopped *
    1       tb           Basil, fresh -- chopped *
      1/2   c            Parmesan cheese -- grated
                         -----GARNISH-----
                         Parmesan cheese
                         Basil, fresh -- slivered
                         Pine nuts -- toasted
 
   * use up to 2 tablespoons of chopped herbs
   
   In a large non-stick saute pan, saute the onion in the
   olive oil and butter, with a dash of salt, until it
   begins to turn golden. In separate skillets, heat the
   vegetable broth and the tomato sauce, and keep them
   both just below a simmer.
   
   If you are starting with fresh tomatoes: Scald and
   peel them, and chop them or process them in a blender
   for a few seconds. Heat a tablespoon of olive oil in a
   non-stick pan, saute the chopped garlic in it for 2
   minutes, then add the tomatoes and cook them down for
   about 15 minutes.
   
   Add the rice to the sauteed onion and stir it gently
   in the pan for about 2 minutes. Pour in the white wine
   and stir as it is absorbed.
   
   Add a soup ladle of the heated broth and stir, keeping
   the mixture just at a simmer. Keep stirring until the
   broth is nearly all absorbed into the rice, then add a
   ladle of tomato sauce and the chopped herbs, and stir
   until that is nearly absorbed. Continue this way,
   alternating broth and sauce until the sauce is used
   up, then carry on the with broth until the rice is al
   dente. This process will take about 25 minutes, and at
   the end a creamy sauce will form around the rice
   grains that are tender but firm.
   
   At the moment the rice is no longer crunchy, stir in a
   last ladle of hot broth, and the grated Parmesan
   cheese, and serve the risotto at once. Scatter
   slivered basil and toasted pine nuts over each
   serving, and pass additional Parmesan.
   
   Source: “The New Vegetarian Epicure” by Anna Thomas
  
 
 
                    - - - - - - - - - - - - - - - - - -