Tomato And Basil Risotto Recipe

Ingredients

6 cups of chicken broth

2 tblsp. butter

¼ cup olive oil

1 medium onion, finely chopped

1/3 cup minced prosciutto (3oz.)

2 tblsp. tomato puree

1 ½ cup Arborio rice

¼ cup asiago cheese (shredded)

1 ½ pd. Plum tomatoes, seeded and chopped

¼ cup shredded basil leaves

Preparation

Bring Stock to a simmer. In a separate large stockpot, melt butter and oil, add onion & prosciutto until softened (3 minutes). Stir in tomato puree and cook 1 minute. Add rice and stir for 1-2 minutes, until covered with butter and oil. Add 1 cup of simmering stock, cook, stirring constantly until rice absorbs most of the liquid. Gradually add stock, 1 cup at a time. 20-25 minutes, use all of the stock.

Add cheese, stir in tomatoes and basil. Serve hot.