Tomato and Basil Risotto

The great thing about risotto is, the basic method for preparing it. It is generally always the same recipe: Arborio rice is cooked slowly while warm liquid (usually broth) is gradually stirred in. The best thing is that you can add extra ingredients as you like. Mushrooms, tomatoes, peas, different cheeses…when it comes to Risotto, there are as many variations as there are grains of sand in all the beaches in the world. And its deliciously creamy texture—oh, it’s so wonderful.

Tomato and basil is a timeless combination – the sweetness and fragrance of each of them simply works so well in tandem. 

Ingredients:

• 1 medium yellow onion, finely chopped
• extra virgin olive oil
• 300g arborio rice
• 1/2 cup dry white wine 
• 4 cups vegetable broth 
• 2 tbsp butter 
• 1 big handful of grated Parmesan + 1 handful to sprinkle the dish
• salt and freshly ground black pepper - to taste

• 2 cloves chopped garlic 
• 300g cherry tomatoes, cut in halves 
• olive oil
• fresh basil leaves

Instructions:

In a medium saucepan preheat 2 tablespoons of olive oil.
Add finely chopped onion and cook until soft, about 8 minutes.
Add rice and stir until it's well-coated with olive oil and it begins to turn whiter, 2-3 minutes.
Pour the wine and continue stirring until the wine is mostly absorbed.
Then add 1 cup of broth every 1 minute. You have to stir your risotto all the time.
Cook for additional 16-17 minutes or until al dente.

In the meantime prepare tomatoes (you can prepare them earlier if you want). In another saucepan preheat 2 tablespoons of olive oil. Add minced garlic and fry for few seconds. Don't burn garlic. 
Add tomatoes and basil; cook until tomatoes are very tender, season to taste. 

Combine risotto, butter and Parmesan. Mix it well.
Add tomatoes to the pot and mix.

Remove saucepan from the heat and cover with a lid. Let to stand for 2-3 min.

Serve hot, topped with the fresh basil leaves, Parmesan, and drizzled with the remaining olive oil.

Enjoy!