Name: Risotto with Tomatoes and Basil
Total time: 55 min
Cuisine: ItalianEurope
Ingredients: 3 tablespoons olive oil; 1 medium onion , peeled and diced; 2 - 4 ounces pancetta , country ham, proscuitto, or other flavorful cured meat, minced; 1 1/2 pounds plum tomatoes , peeled, seeded, and chopped; 2 cups Arborio rice , or medium grain rice; Table salt; 2 cups low-sodium chicken broth , combined with 3 cups water; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese , or grated Asiago, plus extra for passing; 1/3 cup fresh basil leaf , shredded

Why This Recipe Works

After extensive testing, we learned that traditional risotto recipes are not sacred and can be simplified. For example, while Arborio is the preferred rice, other japonica-type varieties, such as Japanese short-grain rice and California-grown medium-grain rice, can be used in a risotto recipe. Also, the traditional method calls for hot liquid to be added to the rice, about one-half cup at a time. This requires constant stirring to keep the fairly dry rice from scorching. To save work, we found that we prefer a deluge-then-stir method that starts out with a lot of liquid. When the pot dries out, the remaining liquid is added in small increments.

Before You Begin

When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. If you have it on hand, use 5 cups of homemade chicken broth (at room temperature) instead of the water/canned broth combination.

Instructions

Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes. Add tomatoes, cover and cook over medium heat until tomatoes start to look like a thin sauce, about 10 minutes.

Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.

Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.

Stir in cheese. Serve on a wide platter or individual plates, garnish with basil, and pass additional cheese separately.