#038 | New Recipe #1

#038 on my list is to cook one new recipe per month.  I love cooking, but with my busy lifestyle, it’s easy to cook up some pasta or just throw together a pot of something I’ve made a million times before and don’t have to think about.  But that’s just not FUN, that’s a chore!

I really enjoy the whole process of pouring over recipe books, staring at the pictures and then choosing something that’s made me drool all over the page.  Then pulling it together, flying a little bit blind, adding my own twist to the recipe (on the fly, of course) and then serving it up to a table of salivating guests…. now that is FUN.

So January 2008, my recipe for the month is Basil Risotto with Roast Tomatoes. It was so good that I forgot to take a photo of it. So just use your imagination….

Basil Risotto with Roast Tomatoes

Ingredients:
4 vines or 24 individual cherry tomatos
olive oil for drizzling
cracked black pepper

20g butter
1 tablespoon olive oil, extra
1 onion, chopped
2 cloves of garlic, sliced
5.5 cups chicken stock (or vege stock)
2 cups arborio/risotto rice
1/3 cup finely grated parmesan cheese

Method:
Preheat the oven to 180 degrees (350F). Place tomatoes in a baking dish, drizzle with olive oil and sprinkle with pepper. Bake for 1 hour or until soft.
To make the risotto, heat a large saucepan over medium heat. Cook the butter, extra oil, onion and garlic for 6-8 minutes.
Place the stock in a saucepan. Cover and bring to a slow simmer. Add the rice to the onion, stirring for 2 minutes or until translucent. Add the hot stock, 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir through the parmesan and serve in bowls topped with rough pesto (see below) and the tomatos and drizzle with oil (or the juices from the baking dish). Serves 4.

Rough Pesto
Roughly chop 1 cup basil leaves and mix with 1 clove crushed garlic, 1/3 cup finely grated parmesan cheese, 1/4 cup toasted and roughly chopped pine nuts and 1/3 cup olive oil.

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