Recipe courtesy of Martha Stewart

Mark's Risotto with Tomato and Basil

  • Level: Intermediate
  • Total: 4 hr 35 min
  • Prep: 20 min
  • Cook: 4 hr 15 min
  • Yield: 6 servings
Save Recipe

Ingredients

3 tablespoons unsalted butter

1/2 red onion, minced

1/2 yellow onion, minced

1 garlic clove, minced

1/2 to 3/4 cup milled or crushed canned Italian plum tomatoes

1 1/2 cups arborio rice (do not rinse)

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 cup dry white wine

3 to 4 cups Homemade Chicken Stock (recipe follows), vegetable stock, or low-sodium canned

1/4 cup freshly grated Parmesan

1/4 cup torn basil leaves

Homemade Chicken Stock:

1 teaspoon whole black peppercorns

6 sprigs fresh dillor 2 teaspoons dried dill

6 sprigs fresh flat-leaf parsley

2 dried bay leaves

2 leeks, washed, white and pale-green parts only, cut into thirds

2 carrots, scrubbed, cut into thirds

2 stalks celery, cut into thirds

1 four-pound chicken, cut into 6 pieces

1 1/2 pounds chicken wings

1 1/2 pounds chicken backs

12 cups (two 48-ounce cans) canned low-sodium chicken broth

Directions

  1. In a medium, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute. Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.

Homemade Chicken Stock:

  1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

Stuffed Green Peppers with Tomato Sauce

Mushroom Risotto

Dried Wild Mushroom Risotto

Mark's Risotto alla Milanese