Tomato and Basil Risotto

Josh and I have always wanted to try Risotto (really because of seeing it all the time in Hell's Kitchen) and after trying a couple of recipes we realize we aren't the biggest fan of its texture. However out of the 2 recipes, this one was the best. Though I still don't like the texture, I thought the taste was good, so if you like risotto, here you go!

Tomato & Basil Risotto

3 Plum tomatoes; peeled,
2 T Unsalted butter
Salt; to taste
Pepper; to taste
1/3 c Parmesan cheese
1 T Fresh basil; chopped
5 c Chicken stock
1/2 c White Wine
2 T Unsalted butter
1 T Oil
1/3 c Onion; finely minced
1 1/2 c Arborio (Risotto)

First prep the tomatoes by dropping them into boiling salted water for 30 seconds, then immediately run them under cold water. With a knife, peel the skins off and scrape out the seeds. Coarsely chop.

Heat butter (2T) in a skillet over moderate heat and add the tomatoes. Cook 2-3 minutes, until tomatoes become tender and turn a red-orange color. Add salt and pepper to taste. Turn off heat and set aside.

Bring broth to a steady simmer in a saucepan.

In a separate sauce pan heat butter and oil over moderate heat. Add the onion and saute for 1-2 minutes until it begins to soften; do not brown. Add the rice and stir for 1 minute. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup to add at the end.

After approx. 18 minutes, when the rice is tender but still firm, add the reserved broth and the tomatoes. Turn off the heat and immediately add parmesan and basil.

Bon Appetite!