Margharita Risotto

If I see margharita...well, anything, it's usually my first pick on a menu. There's something so comforting and satisfying about the classic tomato/mozzarella/basil triad that gets me every time. And this combination transitions into a very solid risotto. This risotto recipe was actually the first recipe my boyfriend asked for unsolicited, so I hold it close as a personal achievement. He calls it "the pizza risotto" which is a pretty catchy alternative name in my opinion.

I happened to have chicken stock on hand for the risotto, so that is what I used. For a vegetarian version (per the tag), simply substitute vegetable stock instead. I have also made this recipe with a small can of diced tomatoes if I don't have fresh tomatoes on hand, and I find the taste difference to be minimal. Much like the Bacon & Goat Cheese Risotto, the only drawback with a traditional risotto is standing in front of the stove babysitting it while the rice transforms into a starchy, magical sauce. Any leftovers (if there is any left over!) keep and reheat excellently. I served the risotto with some greens and balsamic reduction, but it certainly stands on its own as a meal or as a side.

Margharita Risotto
Author: Amanda
Difficulty: moderate
Serves: 2-4

Ingredients

• 1 cup risotto rice
• 1 cup white wine
• 2 tablespoons butter
• 3 tomatoes (I used tomatoes-on-the-vine)
• 2 cloves garlic
• 1 yellow onion
• 1 teaspoon dried thyme
• 1/4-1/2 teaspoon dried red pepper flakes(optional)
• 2-4 cups hot chicken or vegetable stock
• 1 cup shredded pizza mozzarella
• ~20 leaves fresh basil (depending on size and preference)
• salt and pepper to taste
• freshly grated Parmesan or Savrano cheese, for serving

Directions
Dice the onion and tomatoes into small pieces. Mince the garlic. Melt the butter over a saucepan over medium heat, and add red pepper flakes if desired. Saute onion and garlic until soft and translucent, about 5 minutes. Add the risotto rice, diced tomatoes, thyme and white wine. Allow the tomatoes to cook down and for the wine to be absorbed by the rice, stirring frequently. Once most of the liquid has been absorbed, add the stock 1/2-1 cup at a time, continuing to stir frequently on medium heat. Once rice has reached a desired consistency, turn off the heat and add the pizza mozzarella, torn fresh basil leaves, and salt and pepper to taste. Servce.

Step-by-Step-Photos

In a saucepan over medium heat, begin melting the butter in a saucepan. I tend to add my red pepper flakes early so that the fat has a chance to take on some of the flavour. I usually like a pretty good kick, so don't use that many if you aren't a fan of heat.

Add the onion and garlic and saute until soft and translucent, usually not more than five minutes.

Add the white wine, rice, and dried thyme.

And the diced tomatoes.

Stir frequently with a wooden spoon. The tomatoes should begin to cook down and start losing their shape.

Add hot chicken or vegetable stock 1/2-1 cup at a time, repeating when liquid is absorbed. Using hot stock will help speed up the cooking time. Continue to stir frequently to ensure the risotto doesn't stick to the bottom of the saucepan.

Continue adding hot stock until the desired consistency is reached. I left mine a little on the saucy side this time around, partly because I love the sauce and partly because I was getting impatient and hungry. It happens.

Turn off the heat and add 1 cup of shredded pizza mozzarella. The cheese will also thicken up the sauce a little.

Stir well to combine, and add salt and freshly ground pepper to taste. Tear the fresh basil leaves into smaller pieces and add them to the risotto. Give it one last good stir to fully incorporate the basil into the dish.

Devour.