** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. To Prepare the fresh tomatoes, drop them into boiling salted water (the salt helps to retain the red color) for 30 seconds, then immediately run them under cold water.
2. With a knife, peel the skins off and scrape our the seeds with a spoon , or squeeze the tomatoes to remove the cores.
3. (Personally I prefer to use a swivel peeler to peel to tomatoes and squeeze the seeds out, they retain their flavor much better this way!) Coarsely chop the tomatoes.
4. Heat the butter (first 2 tablespoons) in a skillet over moderate heat and add the tomatoes.
5. Cook for 2 or 3 minutes, until the tomatoes become tender and turn a red-orange color.
6. Add salt and pepper to taste. Turn off the heat and set aside.
7. Bring the broth to a steady simmer in a saucepan on top of the stove.
8. Heat the butter and oil in a heavy 4-quart casserole over moderate heat.
9. (Instead of a casserole, we just use a sauce pan that will hold the finished product).
10. Add the onion and saute for 1 or 2 minutes, until it begins to soften, being careful not to brown it.
11. Add the rice to the onions; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.
12. Add the wine and stir until it is completely absorbed.
13. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently.
14. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end.
15. Stir frequently to proven sticking. After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the tomatoes.
16. Turn off the heat and immediately add the remaining Parmesan and basil-and stir vigorously to combine with the rice.
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, MSG, Poultry, Rice, Cheese, Sulfites, Alcohol, Onion allergies.
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