Italian Risotto
Originally found at Food.com
4 1/2 cups vegetable broth
1 Tbsp extra virgin olive oil
1 1/2 cups arborio rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp fresh ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced
Cut everything before you start, as with this protocol, you won't be able to chop while the rice is cooking.
In a small saucepan, bring broth to a simmer (do not boil). Keep warm. In a separate saucepan, heat oil over medium-high heat. Add rice; cook two minutes, stirring occasionally. Stir in wine and cook 1 minute, or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium.
Add 1 cup of broth to rice; cook until liquid is nearly absorbed (about 5 minutes), stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly, allowing each portion to be absorbed before adding the next portion. Stir in half-and-half, salt and pepper. Cook 2 minutes.
Remove from heat and stir in tomatoes, basil, and cheese.
My Notes:
Since this was my first time with this recipe, I didn't play around with it much, especially to figure out how to make it without stirring so constantly. I thought it was okay, and I brought it to a potluck and everyone really liked it, so into the recipe book it goes.
And yes, I know it's another dairy recipe. I'm trying, but it's really hard to get meat recipes when I'm the only one in my house who will eat it. I'm working on it. And I've got a pareve recipe in the works now.
