This recipe is adapted from Sicily Recipes from an Italian Island by Katie & Giancarlo Caldesi
Author: Christy Majors adapted from Sicily Recipes from an Italian Island
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
2 tablespoons extra virgin olive oil
4 tablespoons (1/2 stick of butter)
1 onion finely chopped(white or yellow - medium sized)
2 sticks of celery finely chopped
salt and pepper
1½ cups of risotto rice
½ cup white wine
4 cups of hot chicken broth (you may not use all of this)
2 cups of cherry tomato sauce
¾ cup finely grated parmesan cheese
fresh mozzarella, drained, dried and torn roughly
fresh basil
Instructions
Heat the oil and butter in a large pan until the butter melts. Add the onion, celery, salt and pepper and cook on low heat for approximately 10 minutes until the mixture is softened.
Add the rice to the pan and allow it to toast/coat the rice with the mixture for about 3-5 minutes, stirring constantly. When mixture is fully coated, add the wine and allow to evaporate for about 3-5 minutes.
Start adding the hot chicken broth and tomato sauce 1 - 2 ladles at a time until the rice has fully absorbed the liquid, stirring constantly. You might not need all the broth and sauce, so it is important to taste along the way. The rice plumps up as it absorbs the liquids.
After about 20 minutes test the risotto to see if it is done or requires more cooking time. They should be soft on the outside with a hint of firmness on the inside. The risotto may have a little soupy liquid left which is okay.
When the risotto is to desired doneness, add the parmesan cheese and mix. Top with the torn fresh mozzarella and basil leaves.
Recipe by Tout va bien! (tm) at https://christymajors.com/sicilian-wanderlust-from-home-cherry-tomato-risotto-catarrato-lucido/