One of the joys of living and especially of eating through the quarter-century Delicious Mischief has sent me out into the world is risotto. I’m not sure too many Americans had ever heard of the stuff when the show went on the air. And now you see people everywhere ordering it in restaurants and even cooking it at home. Like most dishes, it isn’t as complicated as it seems.
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups water
2 teaspoons chopped garlic
2 cups Arborio rice
1/2 pound cherry tomatoes, cut in half
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh basil
Additional cheese slices for melting, optional
Heat the oil in a large saute pan. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese, green onions and basil. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto into serving bowls and garnish with slices of Parmesan. Top with Parmesan or other cheese slices to melt, if desired. Serves 6-8.
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