March 27, 2010 § Leave a comment
This recipe is a rough rendition of Tessa Kiros’. It makes a delicious, nourishing vegetarian meal which was devoured by my two munchkins who loved the red concept. This recipe could be made ahead of time and then cooled, and then rolled in bread crumbs, stuffed with mozzarella and fried to make arancini.
- 420g tin organic whole tomatoes
- 1 cup of arborio rice
- 3 cups of water
- handful of basil leaves
- fistful of Parmesan
- 2 whole garlic cloves, peeled
- 3 tbsp rice bran oil
- salt, pepper to taste
- 1/2 tomato
- 1 carrot
- 1 celery stalk with leaves
- 1/2 onion
- Place vegetables in pot with cold water, season and cover. Cook on low for 30 minutes. Turn off heat but keep it on the hot plate. This will be your vegetable broth.
- Heat wide based pot on med-high heat and place oil and garlic cloves left whole. Cook, stirring, for about 2 mins.
- Add arborio rice and cook for 5 minutes stirring constantly until slightly brown.
- Puree the tomatoes with a stick blender and add half the tomato mixture to the rice.
- Lower the heat to medium and add 2 ladle fulls of the vegetable broth.
- Stirring every now and then, cook for 10 minutes. Then add the remaining stock and tomato puree. Cook for about 10 minutes, stirring occasionally so that the rice absorbs the liquid.
- Remove the whole garlic cloves from the pot and discard.
- Rip up basil leaves with your hands and add them to the risotto which now should be done.
- Serve immediately with a generous handful of shaved Parmesan on top.