TOMATO AND CHEESE RISOTTO
2 TBSP - margerine
2 - diced medium tomatoes
1/3 CUP - diced onions
1 CUP - uncooked, short-grained rice [preferably Arborio,
but as we're not gourmets, anything will do]
1/2 CUP - dry white wine [left over from last month's dinner party]
3 CUPS - [approximately] of chicken broth
2 CUPS - water [approx.]
3/4 CUP - mozzerella cheese, shredded
1/4 CUP - grated Parmesan cheese [ok, I know we're not gourmets,
but PLEASE, buy a tub of the real grated stuff, not the Kraft blah]
1/4 CUP - skim milk
salt, pepper, maybe a little tarragon, whatever.
Ok, get a biggish pot.
Melt 1 tbsp of margerine over medium heat.
Cook the tomatoes for a couple of minutes until tender.
Remove the tomatoes.
Melt the other tbsp of margerine and cook the onions for about 4 minutes until tender.
Add the rice, stir for a couple of minutes to coat with margerine.
Add wine; cook until it's absorbed by the rice, stirring constantly.
Stir in 1 cup of broth. Keep stirring, adding broth and water as it's absorbed.
After about 25 minutes, the rice should be tender and have a creamy consistency.
Stir in milk, cheeses, tomatoes, and optional spices until heated through.
Serve right now. [although it can be pretty good heated up as leftovers.]
SUMMED UP
This is cozy food. I've heard a lot of people say they can't make Risotto,
but I don't know what they mean. I can't cook, and I sure do like MINE!
I suppose the only drawback to Risotto is that you have to stir
continuously while making it, but I usually make sure I have a good book
to read while I'm cooking it.
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