Ingredients:
Instructions:
In a medium saucepan preheat 2 tablespoons of olive oil. Add finely chopped onion and celery and cook until soft, about 10 min. Then add the rice. Stir until the rice is well-coated with olive oil and it begins to turn a brighter white (2-3 min). Pour the wine and continue stirring until the wine is mostly absorbed. Then add 1 cup of stock every 1 minute, you have to stir your risotto pretty often. Cook for 15-17 minutes until al dente, add butter. Add grated Parmesan and stir. Remove sauce pan from the heat and cover with a lid. Let to stand for 2-3 min. In another sauce pan preheat 2 tablespoons of olive oil. Add minced garlic and fry for a 15 seconds. Add tomatoes and basil; cook until tomatoes are very tender, season to taste. Combine tomatoes and risotto in one pot and mix well. Serve hot, topped with the fresh basil leaves, Parmesan and drizzle with the remaining olive oil.
In the directions where it says to “cook 15-17 minutes” is that an additional 15-17 minutes once you have finished adding all of the stock? Thank you. Looks delicious – can’t wait to try the recipe!
It’s not an additional “15-17″ minutes, this time includes adding a stock. But anyway, the most important thing is to cook your risotto until al dente, depends on the rice it could take a couple more minutes =)
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