-
1. Finely dice the onion, mince the garlic, and roughly chop the basil leaves, keeping a few small whole leaves aside for garnish.
1 piece Yellow onion,
3 clove Garlic clove,
1 cup Fresh basil leaves
-
2. In a saucepan, combine the vegetable broth and crushed tomatoes, add the sugar, and bring just to a simmer over low heat; keep warm on the lowest setting.
4.5 cup Vegetable broth,
1.5 cup Canned crushed tomatoes,
0.5 tsp Sugar
-
3. In a wide heavy pot, heat the olive oil over medium heat, add the onion and a pinch of salt, and cook, stirring, until soft and translucent but not browned, about 5 to 7 minutes.
0.5 piece Yellow onion,
3 tbsp Olive oil,
1.2 tsp Fine sea salt
-
4. Stir in the garlic and cook until fragrant, about 30 seconds, then add the Arborio rice and cook, stirring constantly, until the grains are coated and slightly translucent at the edges, about 2 minutes.
1.5 cup Arborio rice,
1.5 clove Garlic clove,
1.5 tbsp Olive oil
-
5. Pour in the white wine and cook, stirring, until most of the liquid has evaporated and the pan is nearly dry.
0.8 cup Arborio rice,
0.5 cup Dry white wine
-
6. Add a ladleful of the hot tomato-broth mixture to the rice, stirring frequently, and let it simmer gently until the liquid is mostly absorbed.
1.5 cup Arborio rice,
4.5 cup Vegetable broth,
1.5 cup Canned crushed tomatoes
-
7. Continue adding the hot tomato-broth mixture one ladleful at a time, stirring often and allowing each addition to be mostly absorbed before adding the next, until the rice is creamy and just al dente, 18 to 22 minutes total; adjust the heat to maintain a gentle simmer and season gradually with salt and pepper to taste.
1.5 cup Arborio rice,
4.5 cup Vegetable broth,
1.5 cup Canned crushed tomatoes,
1.2 tsp Fine sea salt,
0.5 tsp Black pepper
-
8. When the rice is al dente and still slightly loose, remove the pot from the heat, quickly stir in the butter, grated Parmesan, and chopped basil until glossy and creamy, then cover and let rest for 2 minutes.
2 tbsp Unsalted butter,
1 cup Parmesan cheese, finely grated,
1 cup Fresh basil leaves
-
9. Stir the risotto once more, adjust seasoning with additional salt and pepper if needed, then spoon into warm bowls and garnish with reserved basil leaves and halved cherry tomatoes if using; drizzle with a thread of olive oil just before serving.
3 tbsp Olive oil,
1 cup Fresh basil leaves,
1.2 tsp Fine sea salt,
0.5 tsp Black pepper,
8 piece Cherry tomatoes (optional, for garnish)
By james