Risotto with Tomatoes and Provolone
Tidbits...This recipe is from Chef Ilario Vinciguerra and is so delicious. It was the first time I cooked rice this way and the result was fantastic. The fondue of cream provolone and topping of crisp basil took it from tasty to extraordinary.
Ingredients
- Carnarola Rice - 250 g
- Peeled (canned) tomatoes - 400 g chopped
- Garlic - 1 clove
- Extra Virgin Olive Oil - 1/4 cup
- Provolone del Monaco - 250 g
- Potato flakes (flour) - 1 Tablespoon
- Milk - 100 g
- Crumble
- Fresh Basil leaves - 300 g
- Salt and Pepper - to taste
- yeast - a pinch
- Egg - 1 medium
- Salt and white pepper - to taste
Instructions
- In a large skillet saute garlic until golden in a about 3 Tbl. of olive oil, remove clove and add tomatoes cook for about 10 minutes then add rice and extend liquid by adding boiling water every few minutes so it is "soupy" Stir well to coat with sauce and cook on low heat until tender but not mushy. Remove from heat, salt and pepper to taste and a drizzle of room temperature olive oil.
- Make crumble of basil. Mix 200 g flour, 1 egg and a pinch of yeast put mixture in blender and add basil leaves and blend until smooth. Spread into a thin layer onto a parchment lined baking sheet and bake at 375˚F until it becomes crisp. Watch carefully so it does not burn, it only takes a few minutes. Remove from oven and break into small pieces.
- Scald milk, mix potato flakes (flour) into a small amount of cold milk then join with scalded milk. Let cool to room temperature add provolone in small cubes and cook over low heat until melted and reduced (filter if needed)
- Put a thin layer of provolone on each dish, add rice and top with a teaspoon or two of cream provolone mixture and crumble of basil.
