Fresh Tomato Risotto
From: Las Vegas Glitter to Gourmet
by The Junior League of Las Vegas
(Favorite Recipes Press; January 2001; ISBN: 0961410043; HC)
Cookbook Heaven at Recipelink.com

Servings: 6

• 2 cups chopped plum tomatoes
• 3 tablespoons chopped fresh basil
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 garlic cloves, minced
• 8 cups (or less) chicken broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups arborio rice
• 1/2 cup dry white wine
• 2/3 cup shredded mozzarella cheese
• 1/2 teaspoon freshly ground pepper
• 1/3 cup grated Parmesan cheese

1. Combine the tomatoes, basil, 1 tablespoon olive oil, salt and garlic in a bowl and mix well. Set aside. Bring the chicken broth to a boil in a saucepan. Remove from the heat and cover to keep warm.
2. Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and saute for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Stir in the wine and cook for 1 minute or until almost absorbed, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed, stirring constantly. Add 6 cups broth 1 cup at a time, cooking until the broth is absorbed before adding more and stirring constantly. When 6 cups of broth have been added, add the broth 1/2 cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.
3. When the rice tests done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese.