Rich and flavorful with parmesan cheese and balsamic vinegar, this Balsamic Risotto is a great way to use garden tomatoes and basil!
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In the world of perfect food pairings, balsamic vinegar and parmesan are at the top of the list. Both hail from the same Emilia-Romagna region of Italy and play exceptionally well together in this easy balsamic risotto.
This is my recreation of that dish, to which I added some fresh cherry and sungold tomatoes and a few slivers of basil from my garden.
How to make balsamic risotto
This risotto is prepared in a classic way. First sauté some shallots and garlic in butter, then add the risotto rice and brown the edges in the pan. Pour in a ladle of dry white wine and allow the rice to absorb the wine’s flavors.
The next step takes time. Risotto requires and rewards patience! Add half a cup of broth and slowly stir the risotto rice. Do not add more broth until the rice has already absorbed the liquid in the saucepan. Slow stirring helps the rice release its starch, creating the creamy base for the risotto.
Add some balsamic vinegar and tomatoes to the very last ladleful of broth.
I’ve made this risotto with both a syrupy balsamic vinegar and a thinner, more tart balsamic vinegar. Both work fine. You get richer flavor from a thicker, aged balsamic vinegar, but you get more brightness from a thinner, tart vinegar. (See our guide to balsamic vinegar.)
Every palate is different and every Balsamic Vinegar is different. So start with a tablespoon of what you have and add more as you like!
What stocks to use
I use vegetable broth for this recipe. I make my own homemade veggie broth because I love making broth, and honestly I’ve yet to find a packaged veggie broth that tastes good. I have had good experiences with a product called “Better Than Bouillon”. So if you want to use a prepared broth, I recommend this product (this is not a paid recommendation, I just like it).
You could use chicken broth if you have it. I wanted a more vegetarian flavor for this risotto, which is why I use vegetable broth.
Balsamic risotto with tomatoes and basil
ingredients
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4 cups share (I use homemade vegetable broth or Better Than Bouillon)
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1 tablespoon butter
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1/2 Cup shallotschopped
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1 clove garlicchopped
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1 cup (200G) Risotto rice (Arborio, Carnaroli or Vialone Nano)
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1/3 Cup dry white wine (I recommend a New Zealand Sauvignon Blanc)
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1/2 Cup parmesan cheesegrated or shredded
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1 to 2 tablespoon balsamic vinegar
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White pepper
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1/4 teaspoon fresh thyme or 1 prize dried thyme
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1 1/2 cups cherry tomatoeshalved
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4 basil leavesthinly sliced
method
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Heat broth:
Bring 4 cups of broth to a simmer in a small saucepan. Keep the broth warm while you prepare the risotto.
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Cook shallots and garlic:
Melt a tablespoon of butter in a wide saucepan over medium heat. Add the chopped shallots and cook for a few minutes until translucent.
Add the chopped garlic and cook until fragrant, half a minute longer.
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Lightly brown the rice:
Add the risotto rice to the pan and spread with the shallots. Increase the heat to medium-high and let the rice begin to brown.
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Add white wine:
Stir in the white wine. The pan is steaming. Allow the rice to absorb the wine.
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Begin by adding the broth, 1/2 cup at a time:
Here is the actual process of making the risotto. Add the broth, 1/2 cup or ladleful at a time, stirring the rice slowly and allowing the rice to absorb the broth for a minute or two before adding another ladleful of broth.
You should stop adding the broth when the rice is cooked but still a little al dente. Note that you may not need all of the broth that you heated for this recipe.
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Add balsamic, tomatoes, thyme with last 1/2 cup broth:
When it comes time to add the final 1/2 cup of stock to the risotto, add it, as well as the balsamic vinegar. Balsamic vinegar can vary in acidity and intensity. So add 1 tablespoon to start and add another tablespoon if you want more balsamic flavor.
Add half the cherry tomatoes and add the thyme. Allow the tomatoes to soften in the last few minutes as you cook the risotto.
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Remove from heat, stir in Parm:
When the risotto has reached its al dente stage, remove it from the heat. Stir in the grated parmesan cheese. Sprinkle with pepper.
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Surcharge:
Serve with the remaining halved fresh cherry tomatoes and thinly sliced basil.
| nutritional information (per serving) | |
|---|---|
| 276 | calories |
| 9g | Fat |
| 32g | carbohydrates |
| 12g | protein |
