Moldovan-style Tomato and Basil Risotto

Ingredients

In this Moldovan adaptation of the Italian risotto, we infuse the dish with the flavors and ingredients commonly found in Moldovan cuisine. While the original Italian risotto focuses on using Parmesan cheese and white wine, our Moldovan-style version highlights the use of fresh tomatoes and basil, which are staple ingredients in Moldovan cooking. This adaptation adds a vibrant and tangy twist to the traditional risotto, giving it a unique Moldovan flair. We alse have the original recipe for Risotto con pomodori e basilico, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) sunflower oil 1/4 cup (60ml) sunflower oil
• 1/2 cup (120ml) tomato juice 1/2 cup (120ml) tomato juice
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the sunflower oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the Arborio rice to the pot and stir well, ensuring each grain is coated with oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the tomato juice and stir until it is absorbed by the rice.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, with a creamy texture.
5. 5.
   Stir in the diced tomatoes and cook for an additional 2 minutes, allowing the tomatoes to release their juices.
6. 6.
   Remove the pot from heat and gently fold in the chopped basil leaves. Season with salt and pepper to taste.
7. 7.
   Cover the pot and let the risotto rest for a few minutes before serving.
8. 8.
   Serve the Moldovan-style Tomato and Basil Risotto hot, garnished with additional fresh basil leaves.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Fresh basil leaves — Add the basil leaves at the end to preserve their vibrant flavor and aroma.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use ripe and flavorful tomatoes for the best taste.
• For a richer flavor, you can add a splash of Moldovan white wine during the cooking process.
• Experiment with different herbs and spices to personalize the dish to your taste.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating with breadcrumbs, and frying until golden brown.

Serving advice

Serve the Moldovan-style Tomato and Basil Risotto as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the risotto with a sprinkle of fresh basil leaves and a drizzle of sunflower oil for an appetizing presentation.