But I can live without a steak and be happy, entirely happy.
Meat apart, why am I cooking with dried tomatoes in the middle of the summer and having my own tomatoland producing in my kitchen garden?
Because after the last pesto alla Trapanesa, I was craving for more tomatoes and basil. Our tomatoes are just starting to ripen and I wanted a meal in which tomatoes were the main ingredient.
This risotto proves all the things you can do putting the right ingredients together. Easy, flavorful and colorful, it can be served as an appetizer or as a meal, like I did.
I hope you enjoy my recipe!
Dried Tomatoes and Basil Risotto | Ingredients for 6 portions
1 Tbs. olive oil
1 onion finely chopped
3 garlic cloves minced
1 cup white rice
1 cup dried tomatoes in olive oil, drained and thinly sliced
1 cup of white wine
1 cup fresh basil leaves
1 quart of water
½ cup pecorino cheese grounded
Coarse sea salt
Freshly ground black pepper
In a large saucepan on medium heat, sauté the onion and garlic in olive oil until they are soft and transparent, 4-5 minutes. Add the rice and cook for 3 more minutes. Add the wine and cook until the liquid is almost absorbed by the rice. Add the tomatoes and 1 cup of water. Add the basil and cook until the liquid is almost absorbed. Add salt and pepper to taste. Add the rest of the water, one cup at time and cook, stirring constantly, until the liquid is absorbed. This process can take around 30 minutes. Add the cheese and stir. Serve immediately with some pecorino.
To print the recipe click here.