The magic of risotto is the love â€“ you spend 20 minutes of your time on something, youâ€™re putting love straight into it. Itâ€™s hokey, but itâ€™s true. Or if it isnâ€™t true, it ought to be.
Ingredients (serves 2)
1 cup of rice 3 cups of hot stock 1 cup of white wine 1 medium onion Â½ cup of parmesan cheese (grated) 2 large handfuls of tomatoes â€“ Iâ€™m a big fan of the heirloom mini tomatoes at Trader Joes â€“ Iâ€™d throw in the whole box 2 Â½ tbsp butter 1 tbsp olive oil Salt and pepper
- Dice the onion finely and fry in 1tbsp of olive oil and Â½ tbsp of butter on a low heat until it has softened. Season it with salt and pepper â€“ the salt will make it release water too, so it will be less likely to burn
- Pour / re-hydrate the stock into a pan and keep warm
- Once the onion is cooked, pour in the cup of rice and toss in the oil to coat.
- Add the glass of wine and let bubble for a moment so that the alcohol burns off.
- Add the stock one ladle-ful at a time, stirring constantly. Keep the heat fairly gentle, you want the stock to seep into the rice, rather than boil away into thin air.
- Meanwhile, toss the tomatoes in a good glug of olive oil and some salt and pepper, then put on a tray in the oven for 10 minutes at 325
- Keep stirring the risotto for about 20 minutes. You may not need all the stock, or, conversely, you may need to keep going with water until the rice is cooked â€“ the texture should be fairly liquid â€“ somewhere between a fork and a spoon.
- Stir the tomatoes into the risotto and add the cheese and the butter. Stir then take off the heat, cover and let rest for 2 minutes.
- Serve with a grinding of black pepper and more cheese.
- If you have basil leaves, rip a few onto each serving
- If you have basil oil, drizzle a tsp on top
This originally appeared in a post about yoga, risotto and sex.