Tomato Basil Risotto

Ingredients:

8 cup chicken broth
1/8 tsp. saffron threads
1/4 cup Olive oil
4 tbsp. butter (preferably unsalted)
1/4 cup chopped onion
3 cup choopped plum tomatoes
2 cup Arborio rice
1/4 cup. chopped fresh basil
1/2 cup grated Parmesan cheese
1/3 cup white wine
1/2 tsp. (or to taste) pepper (preferably freshly ground)
Salt to taste




Directions:



In a medium saucepan, bring th stock to a simmer and crumble in the saffron threads. Maintain simmer over low heat.



In a large thick base saucepan, heat the oil and 2 tbsp. butter over medium heat. Add the onion and cook until the onion is translucent, about 2 minutes. Add the rice and stir for about 2 minutes until coated with oil. Add tomato and cook for another 2 minutes, stirring constantly. Add the wine and cook, stirring, until it evaporates.




Add 1/2 cup of the stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Gradually add stock, 1/2 c. at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy, about 20-25 minutes.

Add the cheese and season with salt and pepper. Cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm with a creamy sauce, about 5-6 minutes longer. Stir in remaining 2 tbsp. butter, chopped basil, and remaining ingredients. Serve hot.