Ingredients
- 1.5 liters or 6 cups hot chicken broth
- 3 Tbsp olive oil
- 3 medium shallots (finely diced)
- 8 garlic cloves (pressed)
- 1 tsp kosher salt
- 1 small can tomato paste (6oz or 170g)
- 2.5 cups risotto rice (volume equal to about 6ml of water)
- 4 tsp thyme
- 2 tsp oregano
- 30 cranks of pepper mill
- 1 large can diced tomatoes (28oz)
- 1 cup white wine
- 1.5 cups parmesan
- basil (1.5oz or 42g)
Instructions
- In a sauce pan, heat up chicken broth. Have a soup ladle nearby.
- In large pan, heat olive oil and add shallots for 6-7 mins.
- Add garlic and cook another 2 mins.
- Add salt, tomato paste and cook for 5 mins.
- Add risotto and cook for 1-2 mins. Stir.
- Add thyme, oregano, pepper and add diced tomatoes. Cook for 3 mins.
- Add wine.
- After white wine has mostly boiled off (1-2 mins), add 2 ladles of chicken broth. Stir.
- After chicken broth has mostly boiled off from rice, add 2 more ladles of chicken broth. Stir.
- Repeat step 9 several times until risotto is al dente.
- After rice is cooked, turn off heat and stir in parmesan and basil.
