Creamy Tomato Basil Risotto

Name: Creamy Tomato Basil Risotto
Cook time: 21 min
Yield: 4 servings
Cuisine: italian
Ingredients: 15 ml olive oil divided; 120 g yellow onion finely diced; 3 clove garlic cloves minced; 300 g Arborio rice uncooked; 300 g ripe tomatoes diced; 30 g tomato paste; 3 g fine salt divided; 0.5 g black pepper freshly ground, divided; 120 ml dry white wine; 850 ml vegetable stock kept hot in a saucepan; 15 ml olive oil divided; 20 g unsalted butter cold, cut into pieces; 60 g Parmesan cheese finely grated; 20 g fresh basil leaves torn; 3 g fine salt divided; 0.5 g black pepper freshly ground, divided; 150 ml vegetable stock kept hot in a saucepan

A stovetop risotto for four that cooks in one pan and finishes with fresh basil and Parmesan. The tomatoes are cooked down early for a concentrated base, then folded into the rice so the dish stays creamy without heavy cream. This version fits the 30-minute series by keeping the stock hot and using a tight stovetop workflow.

By Julienne

Cook time: 21 minutes

Servings: 4

Ingredients

15 ml olive oil divided
120 g yellow onion finely diced
3 clove garlic cloves minced
300 g Arborio rice uncooked
300 g ripe tomatoes diced
30 g tomato paste
3 g fine salt divided
0.5 g black pepper freshly ground, divided
120 ml dry white wine
850 ml vegetable stock kept hot in a saucepan
15 ml olive oil divided
20 g unsalted butter cold, cut into pieces
60 g Parmesan cheese finely grated
20 g fresh basil leaves torn
3 g fine salt divided
0.5 g black pepper freshly ground, divided
150 ml vegetable stock kept hot in a saucepan

Instructions

Heat 15 ml olive oil in a large heavy-bottomed sauté pan over medium heat. Add the diced onion and cook, stirring often, for 4 to 5 minutes until translucent but not browned. The onion is soft and glossy without color.
Add the minced garlic and cook for 30 seconds, then add the Arborio rice and stir for 1 to 2 minutes until the grains look hot and lightly toasted at the edges. The rice is coated in oil and smells nutty.
Add the diced tomatoes, tomato paste, 3 g of the salt, and 0.5 g of the pepper. Cook for 2 minutes, stirring, until the tomatoes soften and the paste darkens slightly. The tomato mixture looks thicker and more concentrated.
Pour in the white wine and stir until mostly absorbed, about 1 minute. The pan is nearly dry and smells lightly of wine.
Add the hot stock a ladleful at a time, stirring often and waiting for each addition to be mostly absorbed before adding more. Keep the risotto at a steady simmer for 13 to 15 minutes total, using about 850 ml of the stock here and reserving the remainder if needed for texture adjustment. The rice is tender with a slight bite and the mixture looks creamy, not soupy.
Turn off the heat. Stir in the remaining 15 ml olive oil, the butter, Parmesan, torn basil, the remaining 3 g salt, and the remaining 0.5 g pepper. Add the remaining stock only if needed to loosen the risotto to a spoonable consistency. The risotto is glossy and flows slowly when spooned onto a plate.