Italian Tomato Risotto Dinner


1 pound Arborio rice
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup yellow onion, diced
1/2 cup white wine
3 cups chicken stock
2 teaspoons Kosher salt
1 teaspoon black pepper
4 tablespoons butter
1/4 cup parmesan cheese, shredded
3/4 cup Roma tomato, diced 3/4 inch
2 tablespoons basil leaves, chiffonade
1/2 cup Mozzarella cheese, fresh, picked into 1/2 inch pieces
1 sprig basil
Heat up olive oil in a large sauce pot, add in the garlic, onion and rice. Saute, moving everything around continuously, for 5 minutes on high heat.

Deglaze the pan with the white wine, and add in the chicken stock 1 cup at a time, each time cooking the rice until all of the liquid is incorporated.

Add in the salt, pepper, and butter. Melt the butter.

Cook until the liquid is almost fully incorporated. Add in the parmesan and toss until melted. Add in the tomatoes, mozzarella, and basil.

Cook until the consistency of molten lava. Place in a pasta bowl and garnish with a basil sprig.

Serve immediately.

Serves 4 Entrees.

Tonic of Uptown

Tonic of Uptown
1400 West Lake Street
Minneapolis, MN 55408
(612) 824-8898







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