adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Balsamic Risotto with Tomatoes and Basil
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulgent Balsamic Risotto with a tangy twist, featuring Parmesan, balsamic vinegar, fresh garden tomatoes, and basil.
Ingredients:
  • 4 cups stock (I use homemade vegetable stock or Better Than Bouillon)
  • 1/2 cup shallots, chopped
  • 1 cup (200 g) risotto rice (arborio, carnaroli, or vialone nano)
  • 1/3 cup dry white wine (I recommend a New Zealand Sauvignon Blanc)
  • 1/2 cup Parmesan cheese, grated or shredded
  • 1 to 2 tablespoons balsamic vinegar
  • White pepper
  • 1/4 teaspoon fresh thyme or a pinch of dried thyme
  • 1 1/2 cups cherry tomatoes, halved
  • 4 basil leaves, thinly sliced
Instructions:
  • Warm the stock by gently simmering 4 cups of it in a small pot. Maintain the warmth throughout the risotto preparation.
  • In a wide saucepan over medium heat, melt a luxurious tablespoon of butter. Add in the aromatic chopped shallots and cook until they turn beautifully translucent, which should only take a couple of minutes. Then, introduce the minced garlic and cook until it fills your kitchen with its irresistible fragrance, which will only take half a minute longer.
  • Sear the risotto rice with the shallots in a hot pan until lightly golden.
  • Pour in the white wine and stir it gently into the pan until the rice absorbs the wine and the pan steams up.
  • Slowly pour the stock into the risotto, stirring constantly until the rice absorbs the liquid and becomes "al dente." Adjust the amount as needed; you might not use all of the stock.
  • Incorporate balsamic vinegar, tomatoes, and thyme with the final 1/2 cup of stock: When adding the last 1/2 cup of stock to the risotto, mix in 1 tablespoon of balsamic vinegar initially, adjusting to taste with another tablespoon if desired. Introduce half of the cherry tomatoes and sprinkle in the thyme. Let the tomatoes simmer and soften in the risotto during the remaining minutes of cooking.
  • When the risotto is "al dente," take it off the heat and stir in the Parmesan cheese. Sprinkle with pepper.
  • Garnish: Top with remaining halved fresh cherry tomatoes and thinly sliced basil.

Similar Recipes