With the weather cooling down it's so nice to have some warm comfort food and this recipe fits the bill entirely.. This is taken from a recipe book that a work friend gave hubby and I for an engagement present. It's by far the yummiest risotto that I have tasted and it's so easy to make. What really gives this risotto a big tick is the fresh tomato that goes in at the end. Along with the fresh herbs and of course parmesan cheese and cream that makes it a real winner. The rosemary and basil that is used in this dish gives it a distinct flavour and it makes you want more and more ( and you know you shouldn't). I have tweaked the recipe slightly to suit my own taste buds, so enjoy!!
2 Tbsp unsalted butter
1 onion diced
190g Aborio rice
700ml hot chicken or vegie stock (I use the Massel stock cubes, but you could just as easily buy the liquid stock)
salt and pepper to taste
500g mushrooms, sliced
1 tbsp olive oil
2 large tomatoes, skinned and diced
100ml double cream
1.5 tbsp parmesan cheese or romano cheese
2 Tbsp fresh basil finely chopped
1 Tbsp fresh rosemary finely chopped
Melt the butter in a large saucepan and saute the onion until tender. Add the rice, stir to coat. Cook for 1 minute, stirring constantly. Add the chicken stock, salt and pepper. Cook,(on lowest heat setting) covered until the rice is tender on the outside and chewy inside.(about 15-20 mins) While the rice is cooking, saute the mushrooms in olive oil. When the rice is done, fold in the mushrooms, tomato, cream, basil, rosemary and cheese.
What makes this risotto so great, is that you don't have to stand over the pan stirring it. You pop the lid on and prepare the rest of the ingredients and it actually only takes about 35 minutes from start to eating. Enjoy with some crusty garlic bread of your liking.
