Tomato, basil and goat's cheese risotto
A flavour-packed dish thanks to the addition of basil and goat's cheese.
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- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 400g arborio rice
- 150ml white wine
- 300ml tomato puree
- 1 litre vegetable or fish stock, hot
- 150g goat's cheese, crumbled
- 1 cup basil leaves, finely sliced, plus extra for garnish
- Sea salt and freshly ground black pepper
- Heat the extra virgin olive oil and butter in a large, heavy-bottomed pan. Cook the onion until soft.
- Add the rice and stir for a few minutes to coat with the oil and butter. Add the wine and stir until it has been absorbed. Add the puree and continue stirring, then start adding the hot stock, a ladle or two at a time, over medium heat. With each addition of stock, stir constantly until the liquid has been absorbed. Keep gradually adding the stock and stirring constantly until the rice is creamy but still al dente (about 25 minutes).
- Just as the risotto is ready for serving, stir in most of the goat's cheese, leaving a little to crumble on top. Add the basil, season and stir well. Put the lid on the pan and allow to rest for a few minutes before serving. Garnish with remaining goat's cheese and some extra basil.