photo credits : foodietakesflight.com
Risotto of Tomato and Basil
2 tablespoons Dandaragan Estate Delicate EVOO
2 cloves garlic, minced
1 finely chopped onion
400g arborio rice
1/2 cup of dry white wine
900ml vegetable or chicken stock, simmering
4 roma tomatoes
8 sundried tomatoes
20 fresh basil leaves, cut into strips
1/3 cup grated parmesan cheese
2 tablespoons sour cream
- Heat the oil in a large saucepan and add the garlic and onion. Sauté until the onion is transparent. Add the rice and stir to coat. Add the wine and stir well, allowing the wine to be absorbed before adding any more liquid.
- Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock. Remember to stir the risotto well throughout the cooking time.
- When half the stock has been absorbed, add the tomatoes, chopped sundried tomatoes and the basil and stir well. Continue to add stock until the rice is still firm to bite and all the liquid has been absorbed. Remove the saucepan from the heat immediately and stir through the parmesan cheese and sour cream and freshly ground salt and pepper to taste.
- Garnish with extra fresh basil leaves and serve immediately.