Tomato & Basil Risotto

A spoonable Arborio rice dish with tomato, basil and Parmesan.

Serves: 4
Prep: Approx. 10 minutes
Cook: Approx. 30–35 minutes

Keep the stock hot and add it gradually, checking the rice rather than relying only on the clock. The finished risotto should flow gently across a warm bowl, with tender grains that still have a little bite.

Ingredients

• 300g Arborio rice
• 1 small onion, finely diced
• 2 tablespoons extra virgin olive oil
• 400g can chopped tomatoes
• 1 litre hot vegetable stock, plus extra as needed
• 40g grated Parmesan
• Small handful basil leaves
• Salt and pepper, to taste

Method

1. Prepare the stock and onion

Warm the vegetable stock in a separate saucepan and keep it at a gentle simmer. Finely dice the onion and grate the Parmesan so both are ready before the rice starts cooking.

Keep additional stock available in case the rice needs more liquid. Absorption varies with the rice, the width of the pan and the heat.

2. Soften the onion

Warm the 2 tablespoons olive oil in a wide, heavy-based saucepan over medium-low heat. Add the onion and cook for about 5–7 minutes, stirring, until softened.

Keep the heat gentle so the onion becomes soft without developing dark edges. If it starts to colour quickly, reduce the heat before adding the rice.

3. Stir in the rice and tomato

Add the 300g Arborio rice and stir for about 1 minute, coating the grains in the oil. Pour in the can of chopped tomatoes and a ladle of hot stock.

Stir to combine and bring the mixture to a gentle simmer. The liquid should bubble steadily rather than boil fiercely.

4. Add the stock gradually

Stir frequently, drawing the spoon across the base of the pan. When most of the visible liquid has been absorbed, add another ladle of hot stock and continue cooking.

Repeat this process, keeping the rice moist. Avoid letting the pan become completely dry between additions, and adjust the heat if the stock evaporates before the rice has time to cook.

5. Check the grains and consistency

Start tasting the rice after about 18 minutes of gradual stock additions. It may take around 18–25 minutes at this stage: the grains should be tender on the outside with a slight bite, without a hard centre.

Add more hot stock if needed. Before taking the pan off the heat, leave the mixture a little looser than you want on the plate, because it will thicken during the short rest.

6. Finish off the heat

Remove the pan from the heat and stir in the 40g grated Parmesan. Leave to rest for about 2 minutes, then taste and adjust the salt and black pepper.

Tear the basil leaves and fold some through the risotto, keeping a few for the top. If the rice has tightened too much, loosen it with a little hot stock.

7. Serve immediately

Spoon the risotto into warm, shallow bowls and finish with the remaining basil. Gently tap a bowl on the bench: the rice should settle and spread slightly rather than remain in a stiff mound.

Serve straight away while the texture is flowing. Any final seasoning should support the tomato and basil rather than hide their flavour.

From the pantry

• Arborio rice
• Extra virgin olive oil