RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL
Make and share this Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil recipe from Food.com.
Provided by Vino Girl
Categories Medium Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
- Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat.
- Add leek to pan; sauté 3 minutes or until tender.
- Add rice; cook 2 minutes, stirring constantly.
- Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Reduce heat to medium.
- Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in half-and-half, salt, and pepper; cook 2 minutes.
- Remove from heat; stir in tomatoes, basil, and cheese.
- Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
Nutrition Facts : Calories 337.6, Fat 11.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 549.4, Carbohydrate 46.4, Fiber 2.3, Sugar 1.6, Protein 9.5
RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES & BASIL
Categories Side
Number Of Ingredients 12
Steps:
- Place vinegar in a small heavy saucepan, bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tbsp (about 4 min) Set aside. Bring broth to a simmer in a medium saucepan( do not boil) Keep warm Heat 1 tbsp oil in a large saucepan over medium- high heat. Add leek to pan saute 3 minutes or until tender. Add rice cook 2 minutes stirring constantly Stir in wine and cook 1 minute more or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, cook 5 minutes or until liquid is nearly absorbed. reduce heat to medium, add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next ( 25 minutes total) Stir in half and half, salt, pepper, cook 2 minutes. Remove from heat, stir in tomatoes, basil and cheese.. Place 1 cup risotto into bowl drizzle each with balsamic syrup
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
RISOTTO WITH FRESH MOZZARRELLA, GRAPE TOMATOES AND BASIL
Make and share this Risotto With Fresh Mozzarrella, Grape Tomatoes and Basil recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring vinegar to boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon, about 4 minutes. set aside.
- Bring broth to a simmer in a medium saucepan but do not oil. Keep warm.
- Heat 1 tablespoon oil in large saucepan over medium high heat. Add leek to pan;saute 3 minutes or until tender. Add rice; cook 2 minutes stirring constantly.
- Stir in wine and cook 1 minute until liquid is nearly absorbed. Stir in broth in ladle full portions, and stir constantly while being absorbed, about 25 minutes. Stir in half and half, salt and pepper, cook 2 minutes. remove from heat and stir in tomatoes, basil and cheese. Place in serving bowls and drizzle each serving and with 1/2 teaspoon of balsamic syrup and 1/2 teaspoon olive oil.
Nutrition Facts : Calories 369.6, Fat 12.4, SaturatedFat 4.8, Cholesterol 22.4, Sodium 1110.4, Carbohydrate 47.3, Fiber 1.6, Sugar 3.9, Protein 13.2
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- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
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- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil.
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