Risotto with heirloom tomatoes, artichoke, basil, & garlic

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

Ingredients:

• 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
• Pepper

Directions:

1. 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.
2. 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.
3. 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.
4. The risotto is done when the rice is creamy and tender but still slightly firm

Asparagus and Parmesan Risotto - An Italian Experimentation

I had never made Risotto before, in fact my first time every having risotto was at this little restaurant off the beaten path in Florence, Italy (i.e. just a few weeks ago)! And honestly, I don't know why I had never eaten it before, it was wonderful! While I may have had a culinary epiphany, I still know why I was continually deterred from actually making risotto. Almost every thing I read online or watch on the Food Network continually reiterates how difficult and time consuming risotto is to make! I had a mental picture of me making risotto; standing over a stove for two hours continually stirring a pot waiting for something to happen. Luckily, this mental image was never fulfilled. While risotto is a relatively time consuming meal to make (as when it is cooking, you must be paying full attention to the pot), it wasn't too difficult (I would say anyone who is an intermediate cook would be able to successfully make the dish). The one ingredient to make a successful risotto dish: patience.

Ingredients:

• 29 oz of vegetable stock
• 3/4 lb. fresh asparagus, washed, trimmed and cut into 1-inch pieces
• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup freshly grated Parmesan cheese
• Freshly ground pepper

Directions:

1. In a medium saucepan, bring the stock to a simmer. Add asparagus and simmer over moderate heat until just cooked, about 90 seconds to 2 minutes, depending upon stalk thickness. Using a slotted spoon, transfer asparagus to a plate. Cover the stock and keep it at barely a simmer.
2. In a medium saucepan, melt the butter in the olive oil. Add the garlic and cook over low heat for 1 minute. Add rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute.
3. Add the wine, stir and simmer until almost evaporated, about 2 minutes. 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.
4. The risotto is done when the rice is creamy and tender but still slightly firm, about 20 to 25 minutes. Remove from heat, stir in the asparagus and Parmesan cheese. Season with pepper to taste and serve.