15 February 2010

My New Obsession

Let me start off by saying that I'm glad I saved this recipe for today. There's no way I could possibly cook in my kitchen with the mountain of dishes still sitting in my sink. I know that we should have washed them last night, but we were both so exhausted that it didn't get done. I also should be cleaning them now instead of posting this, but I like you guys a whole lot more than I do the dishes.


I've recently discovered that I love risotto. I love to cook it; I love to eat it; I just love everything about it. Creamy, cheesy, adaptable, simple. I could wax poetic about the many great qualities of risotto. Aside from the thousands of different ways it can be made, the only truly annoying thing about it is that it has to be stirred constantly (I'd say almost constantly, but seeing as this is only my third attempt I don't want to jinx it). I do have a question though. Should I attribute this recipe to Martha Stewart who's own risotto dish inspired this or do I triumphantly claim it as my own? I made her Tomato and Sausage Risotto a few nights ago, and the hubby and I loved it. This recipe is definitely inspired by hers but is also mine. Either way, enjoy!

Tomato and Rosemary Risotto
Recipe inspired by Martha, made by me

1 small onion, diced
Olive oil
1/2 cup long grain rice
1/2 cup dry white wine
1 14 oz can diced tomatoes
1-1/2 cups water
3 Tbl fresh basil (or 1 Tbl dried)
2 sprigs fresh rosemary, leaves picked off (or 1 tsp dried)
2 Tbl butter
1/2 parmesan cheese, shredded
  1. Mix diced tomatoes and water in a large pan. Bring just barely to a simmer. Keep warm on a back burner.
  2.  On the front burner, use a glug or two of olive oil in a large pan. Add onions and cook until translucent (if using dried herbs, add them here). Add rice and stir for 1-2 minutes without coloring. Add the wine and cook until absorbed.
  3. Add two ladles of the tomato-water mixture and stir until absorbed. Keeping adding the tomato-water mixture, one ladle at a time, allowing the rice to absorb the liquid before adding the next. This should take about 20-25 minutes. Add the herbs and butter.
  4. Remove from heat and add the cheese. Stir until combined.


Sharon's Mum Anne said...

Although it looks good enough to eat, risotto is not for my palate - memories of rice pudding as a child at school!!!!

Megs said...

MMMMMmmm. I've never tried it with tomatoes - mushroom risottos reign in our house. But I might just have to try this! (we've also made pretty good risotto in a pressure cooker. No stirring, still delicious!)