Risotto with Tomatoes and Basil

Name: Risotto with Tomatoes and Basil
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, olive oil; 1 , medium onion, peeled and diced; 2 - 4 ounces, pancetta, country ham, proscuitto, or other flavorful cured meat, minced; 1 1/2 pounds, plum tomatoes, peeled, seeded, and chopped; 2 cups, Arborio rice, or medium grain rice; , Table salt; 2 cups, low-sodium chicken broth, combined with 3 cups water; 1/2 cup, dry white wine; 1/2 cup, grated Parmesan cheese, or grated Asiago, plus extra for passing; 1/3 cup, fresh basil leaf, shredded

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Vegetables
Pork
Rice
Weeknight

Appears in Cook's Illustrated March/April 1994

Surprise! You can forget about constant stirring the next time you make risotto.

SERVES 4 as a main course or 6 as a first course

TIME 55 minutes

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