Risotto alla Margherita
Author: 
Recipe type: Dinner, Lunch, First Course, Primo Piatto
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
As with most risotto, left-overs can be made into cakes or arancini and enjoyed over a salad for an excellent meal of leftovers. To make risotto cakes simply form patties from the leftover risotto (if it seems too wet, stir in a handful of breadcrumbs), dredge in seasoned flour, dip in egg, roll in breadcrumbs, then cook in olive oil until golden brown.
Ingredients
  • 1 small White Onion, minced
  • 1 c. Arborio Rice
  • 1 c. Dry White Wine
  • 1 14 oz. can San Marzano Tomatoes, crushed
  • 2 c. Chicken or Vegetable Broth (homemade or low-sodium), warm (keep it at a low simmer on an adjacent burner)
  • 1 Tbsp. Butter
  • 10 large Basil Leaves, torn
  • 1 medium ball Fresh Mozzarella, torn in bite-sized pieces
  • Extra Virgin Olive Oil
Instructions
  1. Heat about 2 tsp. olive oil in a medium sauce pan over medium-high heat. Add the onion, lightly salt, and sauté until translucent, about 2 minutes. Add the rice and toast for about a minute until the rice is dry and makes clicking noises as you stir it around the pan. Add the white wine and let the rice absorb almost all of it. Add the crushed tomatoes, let the liquid come up to a bubble, then reduce the heat to a simmer. When the rice has absorbed most of this liquid, add about a third of the warm broth. Simmer, stirring frequently, adding more broth as the rice absorbs the liquid.
  2. After about 20 minutes, the rice should be cooked (but not mushy!) and you are ready to finish the risotto. Remove from heat. Add butter and season to taste. Scatter the mozzarella and basil over the top and gently stir to combine. You want the mozzarella to melt a bit but you still want to be able to see pieces and taste its freshness. The basil will wilt a bit but retain its fresh summery flavor.
  3. Divide risotto between warm bowls. Drizzle with a touch of good olive oil and garnish with a couple of pretty basil leaves, if desired.
Recipe by strawberryplum at http://www.strawberryplum.com/risotto-alla-margherita/