📖 Instructions

1. Gather Your Ingredients: Before you even think about turning on the stove, make sure you have all your ingredients prepped and ready to go. Trust me, nothing is more stressful than realizing you're out of garlic halfway through cooking. We need Arborio rice, ripe tomatoes (or good quality canned ones), fresh basil, onion, garlic, vegetable broth, Parmesan cheese, butter, olive oil, salt, and pepper. Did I forget anything? Oh yeah, maybe a glass of wine for the chef—optional, but highly recommended!
2. Prepare the Tomato Base: Dice the onion and mince the garlic. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and a knob of butter over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for another minute until fragrant. Be careful not to burn the garlic; nobody wants bitter risotto!
3. Toast the Rice: Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. This step is crucial because it helps the rice release its starch slowly, contributing to that creamy texture we all crave. You'll notice the rice turning slightly translucent. Keep stirring... don't let it stick!
4. Deglaze with Wine (Optional): If you're feeling fancy, pour in a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) and let it simmer until absorbed. This adds a layer of complexity to the dish. If you're skipping the wine, just move on to the next step. No worries, it’ll still be delicious!
5. Add the Tomatoes: If using fresh tomatoes, peel, seed, and chop them. If using canned, crush them with your hands (yes, get messy!). Add the tomatoes to the pot and cook for about 5 minutes, allowing their flavors to meld with the onion, garlic, and rice.
6. Ladle by Ladle: Now, the magic begins. Start adding the warm vegetable broth, one ladle at a time, stirring constantly. Only add more broth when the previous ladle has been almost completely absorbed. This is the key to creamy risotto, so don't rush it! Keep stirring, keep stirring... feel the burn!
7. Simmer and Stir: Continue adding broth and stirring for about 20-25 minutes, or until the rice is creamy and al dente (slightly firm to the bite). Taste as you go, and adjust the seasoning with salt and pepper. Remember, you can always add more salt, but you can't take it away! I keep on adding broth and waiting till it get absorbed. Its therapeutic in a way.
8. Finish with Basil and Parmesan: Once the rice is cooked to perfection, remove the pot from the heat. Stir in the grated Parmesan cheese and the fresh basil leaves. The heat will wilt the basil slightly and release its fragrant oils, while the Parmesan will add richness and creaminess. Season again to taste. You might want to add another knob of butter at this point because... well, butter makes everything better!
9. Rest and Serve: Cover the pot and let the risotto rest for a couple of minutes before serving. This allows the flavors to meld even further. Serve immediately in warmed bowls, garnished with extra Parmesan cheese and fresh basil leaves. Maybe a drizzle of olive oil, too? Why not!