Tomato-Basil Risotto

tomato-basil-risotto

Tomato-Basil Risotto
  * 3 Cups vegetable broth
  * 3oz sun-dried tomatoes (used Trader Joe's)
  * 2-3 vine-ripened or plum tomatoes (diced)
  * 350g vidalia onion (diced)
  * 184g Arborio rice
  * 13g garlic (about 3-4 cloves)
  * 2 tbsp butter
  * 3 tbsp olive oil
  * 6 fl. oz. white wine (Used Artesano Meadery Cyser)
  * 25g parmesan cheese
  * 2-3 tbsp chopped basil
  
* Saute onions at medium/medium-low heat until partially transparent
* Add garlic, saute until onions are transparent
* Add rice, stir to coat. Rice should have a transparent outside and a white center. Cook until you smell roasted rice.
* Add wine, cook until pan is nearly dry
* Raise heat to medium-high
* Add tomatoes, basil, parmesan cheese, pinch of pepper, and a pinch of salt
* Add 1 cup vegetable broth, cook until pan is nearly dry
* Add 1 cup vegetable broth, cook until pan is nearly dry
* Add 1 cup vegetable broth, cook until pan is nearly dry. Rice should be slightly al dente at this point
* Remove from heat, add 1 tbsp of cold, diced butter, and stir until combined