Keep calm and make risotto

I still remember the first time I made risotto. I was working in a busy restaurant and I came in early to get started on my desserts for the day. It's something I always enjoyed doing being over prepared. I started setting up and I realized that my fruit order had not come in yet. I started sweating and for lack of a better expression freaking the heck out. So I walked into the kitchen asking what had happened and trying to keep my cool and the chef took me aside and explained that there was a slight delay and that we'd only be getting the order in the next few hours. I was angry and annoyed and there was no way I was walking 45 minutes back home just to come back a few hours later so I asked if there was something I could do to help. And thus became my very first risotto and probably my favorite dish to make. If I make you a risotto you know I love you something wild.

Anyone who's made a risotto before understands the patience and caring that it takes to cook it to perfection. From browning the shallots to the laddle by laddle of broth until the rice is cooked perfectly. It's a long process but one that has become my favorite form of meditation over the years. So a couple of weeks ago I was having a bit of a tough time, I was stressed and disappointed and I needed just the right kind of distraction and this recipe for tomato basil risotto did just that and more.

Tomato basil risotto:

2 french shallots diced thinly

3 tsp garlic minced

2 tbsp olive oil

6 Roma tomatoes diced

1/4 cup whole basil leaves

1 cup of white wine

4 cups broth (I used veggie but feel free to use any kind you like!)

1.5 cups Arborio rice

1/4 cup whipping cream

1/4 cup Parmigiano

Salt and pepper to taste (I personally love grinding my own 5 pepper blend but feel free to use regular pepper if you don't have access to this!)

Pre cooking tip (this goes for any kind of cooking!) put on your favourite artists for cooking one that makes you sway and takes you to your calm place... Mine for this particular night was The Head and the Heart... They just take me exactly where I want to be always.

1. In a deep dish pan heat up oil and add shallots and garlic and brown but do not burn

2. Add diced tomatoes and basil and cook down until it resmbles a tomato sauce

3. Add Arborio rice and cook for a few seconds to absorb some of that flavor

4. Add wine and cook until absorbed

5. Start to add broth ladel by ladel until the rice has become that perfect not too mushy but not getting stuck in your teeth consistency (you will need to taste after every couple of ladel added in... And with the way this stuff smells I reassure you that you won't mind so much!)

6. When the rice is cooked nicely add cooking cream and cheese and stir until melted

7. Add salt and pepper to taste and serve with a bit more cheese and basil to make it pretty and enjoy with a tall grass of your favorite red wine. I strongly suggest Liberty School Cabernet but you do you!

This recipe made for a perfect monday solo date with myself on the back porch as the sun was setting. It was creamy and comforting and just the big bowl of hug that I had needed that day.