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Grape Tomato and Basil Risotto
Course: Risotto
Cuisine: Italian/American
Servings: 4 Servings
Ingredients
  • 6-8 cups low-sodium vegetable broth
  • 3 T. unsalted butter divided
  • 1/3 C. finely chopped shallots
  • 1 C.Arborio rice
  • 1/2 C. dry white wine
  • Sea salt and freshly ground black pepper
  • 3/4 C. finely grated Asiago cheese
  • 1 C. grape tomatoes quartered
  • 1/4 C. fresh basil leaves cut into ribbons
  • Chopped basil and shallots for garnish
Instructions
  1. Heat broth, cover and keep hot
  2. Melt 2 T. butter in a large pan over medium heat until the butter foams. Add shallots and saute until softened (about 3 or 4 minutes) stirring frequently. Add rice and stir for about three minutes until the rice is well-coated with the butter and heated.
  3. Add the white wine to the pan and stir until most of the wine is absorbed into the rice.
  4. Ladle broth, one scoop at a time, into the rice mixture. Stir the broth into the rice until the ladle-full of broth is fully incorporated into the rice. Then add another ladle of broth. Repeat until the rice is al dente, having absorbed most of the broth. This will take 20-25 minutes. When the rice is ready, it will be creamy. (You, on the other hand, will be tired.)
  5. Take the rice off the heat and season with salt and pepper. Stir in remaining butter and Asiago cheese. Stir in tomatoes and basil ribbons.
  6. Serve immediately in warmed bowls garnished with chopped basil and additional grated Asagio cheese.