The last time I made Risotto I was mildly satisfied with my results. I think my biggest mistake is that I added stock to the risotto before the last cup was COMPLETELY absorbed. I found that when all the stock (and/or wine) is absorbed, you should see residual streaks created from stirring from the rice starch in the sauce pot. I made this risotto using tomatoes that Laura gave me from the Cultivating Community garden. I walked home from the garden that afternoon with a HUGE garbage bag full to tomatoes and a bunch of herbs; there was a frost coming that night and everything had to be harvested! (Oh yes, I also invented this recipe!)
Risotto with tomatoes, artichoke, bail, & garlic
- 4 cups vegetable stock
- 1/2 cup dry white wine (I used Barefoot's Chardonnay)
- 2 TPSP olive oil
- 1 clove of garlic, minced
- 1 cups of Arborio rice
- 10-15 basil leaves, chiffonade
- 1 cup white onion, minced
- 5 artichoke hearts
- 3 good to medium sized tomato (any variety will do)
- Kosher Salt
- In a medium/large sized sauce pot, bring 4 cups of vegetable stock to boil along with the artichoke hearts. Once the stock boils, turn down the heat until the stock is simmer, remove the artichoke hearts when they are cooked and set aside.
- Heat up olive oil in a sauce pot and cook onions & garlic until translucent (about 5 minutes). Add in arborio rice, stirring constantly until all the moisture is absorbed. Then pour in white wine, still stirring until all moisture is absorbed.
- Add 1 scant cup of hot stock to the rice, cook and stir often, until it is completely absorbed. Continue to add the stock 1 cup at a time, stirring gently until absorbed. However, before the last addition of stock, stir in the artichoke hearts, basil, tomatoes, and kosher salt & pepper to taste.
- The risotto is done when the rice is creamy and tender but still slightly firm