Risotto seems to make it onto every two week menu. It is one of our favorite meals, and it never bothers me to stir and stir for over 3o minutes.
Tonight we tried a risotto with mozzarella and pesto. I added some tomatoes that simmered in balsamic vinegar, garlic, and butter while I was stirring the rice.
It was really good. C.J. and I are looking forward to the leftovers.
- 1/2 parmesan, grated
- 1 1/4 cup fresh mozzarella, cubed
- 5 cloves garlic, minced
- 1/2 whole large onion
- 1 1/2 tbsp olive oil
- 2 tbsp butter
- 1 1/2 cups Arborio rice
- 6 cups vegetable stock
- 1 cup 1/2 and 1/2
- 3-5 tbsp basil pesto, to taste
- 1 cup cherry tomatoes, sliced in half
- 2 tsp balsamic vinegar
- Salt and pepper, to taste
- Dice ½ of a large onion.
- Heat a large skillet over medium-low heat and add 1 tablespoon of olive oil. Then add 1 tablespoon of butter. Throw in 3 cloves of garlic and onion and sauté for a couple of minutes until the onion is translucent.
- Add the Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of the stock, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of stock, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
- While rice is cooking, heat a small skillet over low heat. Add 1/2 tbsp olive oil. When skillet is warm add tomatoes and garlic. Drizzle with vinegar and stir. Let cook for approximately 5 minutes, add 1 tbsp butter and let melt. Turn burner to simmer and let cook while you finish the risotto.
- When more of the broth is absorbed pour in 1 cup of half and half. Next add the cheeses and stir thoroughly. Add the pesto, tomatoes, salt, and pepper.