Yield: 6 Servings
|Salt; to taste
|Fresh tomato sauce OR 2 lb ripe tomatoes, 1 tb olive oil & 2-3 clove garlic,chpd
|Dry white wine
|Parsley, fresh; chopped *
|Basil, fresh; chopped *
|Parmesan cheese; grated
|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