Risotto with Tomato, Basil, and Homemade Ricotta
Tomato, basil and cheese is such a classic combination and very typical with pasta and pizza. I decided to put it together with risotto and I know you’ll love it!
This recipe is based on my basic risotto recipe and that recipe is really a launching point for the many types of risotto I make. The first few steps, in particular toasting the rice over high heat and adding and cooking off wine, are important as is slowly adding in and cooking off stock. The goal is to release the starch of the rice. This leaves you with a soft and creamy texture. What’s wonderful about this technique is that while the texture is creamy - the rice is never mushy.
While I do document many of my recipes, the truth is i often make risotto with what I have on hand. it’s a great place to use extra cauliflower, mushrooms, herbs etc. that you have in the fridge. Once you get the basic technique down, risotto becomes a really simple meal to put together.
The flavor base - the soffritto, in French known as the mirepoix, can have added garlic or bits of the vegetables you’re featuring. For example, if you were making a roasted cauliflower risotto you could add diced bits of the cauliflower stem into the soffritto. You could also add cauliflower into the stock to intensify its’ flavor.
One last thing, most commercially produced ricotta is really inferior. If you can make your own, please do! If not, find a shop that makes it from scratch. Another alternative is to use a mild feta.
I hope you love the recipe!