{"id":3582,"date":"2018-08-01T11:40:34","date_gmt":"2018-08-01T18:40:34","guid":{"rendered":"http:\/\/blog.silviaskingdom.com\/?p=3582"},"modified":"2018-08-01T11:41:22","modified_gmt":"2018-08-01T18:41:22","slug":"tomato-risotto","status":"publish","type":"post","link":"https:\/\/blog.silviaskingdom.com\/?p=3582","title":{"rendered":"Tomato Risotto"},"content":{"rendered":"

\"\"<\/a>As Italian as you can get, this was a dish my mom made all the time!!!<\/p>\n

I wish I could say you could use “any” rice to make this, but Arborio is the rice you should use for this dish. Thankfully you can now find this type of rice anywhere nowadays.<\/p>\n

Enjoy!<\/p>\n

\"\"<\/a><\/p>\n

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Ingredients:<\/p>\n

2 tbsp butter
\n1\/3 cup chopped onions
\n2 tsp minced garlic
\n4 cups chicken broth
\n1 cup arborio rice
\n1\/4 cup grated Parmesan cheese
\n2 medium sized tomatoes, diced
\nHandful of basil leaves
\nSalt & Pepper to taste<\/p>\n

—————————————————————-<\/p>\n

Directions:<\/p>\n

In a saucepan over medium heat, melt 1 tbsp of butter.
\nAdd the onions and cook until soft, about 5 minutes.
\nAdd garlic and cook for a couple of minutes.
\nAdd rice and stir to coat.
\nStirring constantly, add 1\/2 cup of chicken broth.
\nAs rice absorbs the liquid, continue to add broth, 1\/4 cup at a time.
\nReduce heat to low and cook rice for an additional 20 to 30 minutes until tender, stirring occasionally.
\nIf rice starts to dry out, stir in more broth.
\nWhen rice is done, remove pan from heat and let stand for a few minutes. Stir in remaining butter and cheese.
\nFold in tomatoes.
\nSeason with salt and pepper to taste.
\nGarnish with basil and serve.<\/p>\n

[amd-zlrecipe-recipe:4]<\/p>\n

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