Red Risotto With Pesto - {Risotto Con Pomodoro E Pesto}

Recipe Ingredients

		Pesto
1 cup	40g / 1.4oz	Basil leaves - (firmly packed)
2		Garlic cloves
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Pine nuts - (optional)
		Tomato Basil Sauce
1/4 cup	59ml	Extra-virgin olive oil - plus more
2		Garlic cloves - (to 3) - minced
		Red pepper flakes - to taste
12		Roma tomatoes - cored, quartered
		(or 6 large cored and quartered
		Red-ripe tomatoes)
5		Basil leaves - (to 6) (large)
		Salt - to taste
		Risotto
6 cups	1422ml	Water or chicken broth - (to 7 cups)
		(or a mixture of both)
1/4 cup	59ml	Extra-virgin olive oil
1/2		Onion - minced
2 cups	320g / 11oz	Arborio or Carnaroli rice
1/4 cup	59ml	Light Chianti - (optional)
2 cups	474ml	Tomato Basil Sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter or extra-virgin olive oil
1/2 cup	73g / 2.6oz	Grated Parmesan cheese - (to 3/4 cup)
		Mozzarella cheese - (optional)

Recipe Instructions

For the Pesto: Place basil and garlic in bowl of food processor or in blender. Process until basil is minced very fine. With food processor running, add oil very slowly. Stop machine when all oil is absorbed.

Add Parmesan and salt and pepper to taste. Process just until cheese is absorbed. Add pine nuts and process so that they are coarsely chopped. Using a rubber spatula, remove pesto from processor. If not using right away, place in an airtight container in refrigerator. Bring pesto back to room temperature before using it.

For the Tomato Basil Sauce: Heat oil in large skillet over medium heat. Add garlic and pepper flakes. When garlic gives off its aroma and becomes opaque, add tomatoes. Cook over medium-high heat until tomatoes begin to give off their juice and thicken.

Use a wooden spoon or potato masher to stir and help break up tomato pulp. Add basil, either whole or roughly chopped, and salt to taste. Cook until sauce thickens just enough to coat pasta, 10 to 15 minutes.

When sauce is done, remove it from heat and puree it through a food mill using medium disk. This will remove skins and seeds and create a rough puree without adding air.

For the Risotto: Heat broth over medium heat until very hot. Reduce heat to low and keep broth hot. Heat oil in large skillet over medium heat. Add onion and cook until it is tender.

Add rice to onions and oil, and, stirring constantly, saute until grains of rice are opaque and make a clicking sound against metal of saucepan, 1 minute. Add wine to rice, if desired, and cook slowly, stirring constantly, until it is completely absorbed.

Add tomato sauce to rice, stir well and begin to cook rice slowly over low heat. Add hot broth to tomato-tinted rice mixture 1 ladle at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until all liquid is absorbed before adding next ladle of broth.

When risotto is just tender to the bite, 40 to 45 minutes, remove pan from heat. Add butter and Parmesan cheese and stir vigorously until butter and cheese are absorbed and texture thickens and becomes creamy.

Serve in separate bowls. If desired, drizzle pesto sauce into rice. (Or add a bit of chopped fresh mozzarella to each bowl of rice and allow your guests to stir cheese into rice.) Serve immediately with additional grated Parmesan cheese at the table.

This recipe yields 6 servings.

Each serving: 671 calories; 380 mg sodium; 10 mg cholesterol; 45 grams fat; 58 grams carbohydrates; 10 grams protein; 0.49 gram fiber.

Source:
The Los Angeles Times, 06-14-2000

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