Tuesday, 27 March 2018

Basil Oil with Tomato Risotto And Mozarella

I’ve not been feeling very well this week and I had a whole 24 hours without sleeping earlier in the week which was not fun but onwards and upwards .And although I am off with stress you've still got to eat and that's half the battle and I need to be my own hero . SO simplicity is the key in recovery your appetite and there is nothing more satisfying and simple that a lovely Risotto and also we have the teen at home for a week before he heads back for the summer term of his Archaeology degree.


Ingredients


1 tin of chopped tomatoes ( if you want you can use 500g of fresh tomatoes peeled deseeded and chopped )

1 red onion
3 cloves of garlic
some chilli if you want 
A bunch of fresh basil of teaspoons of dried Basil
125g Mozarella or sprinkle or a generous amount of Parmesan 
1 vegetable stock cube
15ml red wine vinegar or a glass of dry white wine
150g Aborio rice
pinch of sugar 
Optional Bay leaf which you could use at the start  for a few minutes just to infuse ( remember to take out ) 




Method


Boil the kettle and dissolve one vegetable stock cube


Peel and dice a red onion finely


Peel and grate/chop a garlic finely


Fry the onion in a tablespoon of  olive oil for 2-3 mins until soft sprinkle in some salt


Next add the arborio rice and chopped garlic to the softened onion.

Mix well to make sure the rice is evenly coated in the onion and oil
Add the chopped tomatoes and stir continuously until the rice has absorbed most of the tomato 


Slowly add the stock a little at a time stirring all the time for around 20-25 minutes or till all the vegetable stock is absorbed 


Chop the all the  basil finely ( and yes that includes the stalks )
Or if you don't have fresh basil then you can use 2 teaspoons of dried basil
In a pestle and mortar grind the basil with a pinch of salt to form a paste then add 3-4 tbsp of olive oil this is then your basil oil.

You can either add the chillis to the risotto or perhaps make a chilli oil instead of the basil ( just to change the recipe up a bit )



If you don't have a pestle and mortar just use a sturdy cup or little bowl  ( a teeny tiny one )

Just before the Risotto is finally cooked stir in the red wine vinegar along with a pinch of sugar and then cook for a couple of minutes more.
Drain and pat dry the mozzarella then cut them in half.

Or sprinkle over the Parmesan 

Then drizzle over your oil of choice ( either bail or chilli ) 

Crack out the salt and pepper and enjoy 














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