- 4
Ingredients
- 5 cups hot homemade meat broth
- 4 T butter
- 1/4 cup chopped onion
- 1 T vegetable oil
- 1 1/2 pounds firm ripe tomaotes, peeled with a vegetable peeler, seeded and cut into 1/2 inch peices
- Salt and freshly ground pepper
- 1 1/2 cups carnaroli, arborio or vialone nano rice (about 10 ozs)
- 1/2 cup freshly grated Parmiginao-oReggiano cheese
- 10 basil leaves, cut into very thin strips
Preparation
Step 1
In a medium saucepan, bring the broth to a boil; keep the broth at a simmer over low heat.
Meanwhile, in a large saucepan, combine 2 T butter with the onion and oil. Cook over moderate heat, stirring occasionally, until the onion turns pale gold. Add the tomatoes and a pinch each of salt and pepper and cook, stirring occasionally, for 10 minutes.
Add the rice and stir to thorughly coat the grains. Add 1/2 cup of the simmering broth to the rice and stir constantly until most of the liquid has been absorbed; adjust the heat if necessary to maintain a simmer. Gradually add more broth, 1/2 cup at a time, and cook, stirring the rice constantly to prevent it from sticking to the pan at any time. The rice is done when it is firm but tender, without a chalky center.
Add the remaining 2 T of butter, the cheese and the basil and stir 1 minute longer. Season with salt and pepper and serve at once.
Note: In place of meat broth, you can use 1 beef bouillon cube dissolved in 5 cups of boiling water or 3/4 cup of canned beef broth diluted with 4 1/4 cups of water.
Pinot Grigio