*  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
 


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