Food & Cooking Recipes Appetizers Mark's Risotto with Tomato and Basil Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 3 tablespoons unsalted butter ½ red onion, minced ½ yellow onion, minced 1/2 to 3/4 cup milled or crushed canned Italian plum tomatoes 1 garlic clove, minced 1 ½ cups Arborio rice (do not rinse) ⅛ teaspoon salt ⅛ teaspoon freshly ground pepper 1 cup dry white wine 3 to 4 cups homemade or canned low-sodium chicken or vegetable broth, heated ¼ cup freshly grated Parmesan cheese ¼ cup torn basil leaves Directions In a medium-size, 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 broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth 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. Rate it Print