Featured Recipes


Risotto con Basilico e Pomodori
Tomato Basil Risotto

YIELD: 6 - 7 servings as a first course or side dish.


5 - 6 cups of chicken stock or 3 cups of canned chicken broth diluted with

3 cups of water

3 tablespoons of butter

1 medium sized onion, finely chopped

3 ounces (1/3 of a cup) of prosciutto, finely chopped, (optional)

2 tablespoons of tomato puree

2 cups of Arborio rice

2/3 cup of freshly grated Parmesan cheese

1/2 teaspoon of freshly ground pepper

salt to taste

3 - 4 plum tomatoes, peeled, seeded and coarsely chopped

1/4 cup of fresh basil, torn


In a medium saucepan, bring the stock to a simmer and maintain a simmer over a moderately low heat.

In a large heavy stainless steel saucepan or flameproof casserole melt the butter. Add the onion and prosciutto and sauté over moderate heat until the onion is softened and translucent, about 3 minutes.

Stir in the tomato puree and cook for 1 minute longer.

Add the rice and stir for 1 to 2 minutes until it is well coated with the butter and tomato puree.

Add 1/2 cup of the simmering stock and cook, stirring constantly until the rice has absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer. Gradually adding stock, 1/2 cup at a time, cook stirring constantly until the rice is almost tender but slightly crunchy in the center, 18 -22 minutes.

Add the cheese and season with the pepper and salt to taste. Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm, 3- 6 minutes longer.

Stir in the tomatoes and basil and serve immediately



Site by River Design © 2003-2010 Cucina Casalinga. All rights reserved