I’ve recently been craving risotto so have been trying out different recipes and ingredients. When it comes to Italian food I usually prefer a tomato base for pastas and pizzas so for this risotto I used passata to give it a mild tomato flavour and basil to complement the tomato. You can use any type of mushrooms for this risotto so choose your favourite one!
- 500ml chicken or vegetable stock
- 1 medium onion (chopped finely)
- 12 garlic cloves (chopped finely)
- 400g passata
- 30g basil leaves
- 150g mushrooms (sliced)
- 150g arborio rice
- 40g unsalted butter
- grated parmesan cheese (for serving)
- salt and freshly ground black pepper
- Heat the chicken or vegetable stock in a pot until it almost reaches boiling point and then simmer over a very low heat.
- In a large saucepan fry the onion in the butter until tender. Add the garlic and stir-fry for a couple more minutes.
- Add the mushrooms and stir fry until tender and then stir in about two-thirds of the basil leaves.
- Add the arborio rice and mix well. Fry for 1-2 minutes until the rice is translucent.
- Pour in one-third of the stock and all of the passata, stir well and simmer gently on a low heat until nearly all the stock and passata has been absorbed.
- Keep adding more stock a little at a time until the rice is al dente.
- Season the risotto with salt and freshly ground black pepper and serve with grated parmesan cheese and the remaining basil leaves.