From the Tuscan kitchen of Sharmagne Leland-St. John
4 cups vegetable broth
4 large tomatoes, seeded and coarsely chopped
6 fresh basil leaves
4 teaspoons extra virgin olive oil
3 garlic cloves, minced
2 cups Arborio rice
⅛ cup fresh oregano, de-stemmed and crushed
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 teaspoons sweet butter
½cup freshly grated parmesan
1 tomato slice for garnish
1 basil sprig for garnish
Bring the vegetable broth to a simmer over low heat.
Place the tomatoes and basil in a saucepan and cook
over low heat until warmed.
Put the olive oil into a 4 quart saucepan. Place over
a medium heat and add the garlic as soon as it sizzles.
Stir for 2 minutes being careful not to burn it.
Add the rice and oregano and stir for an additional
Slowly add the tomato-basil mixture one cup at a time,
stirring continuously until all the liquid has been
Season with the salt and pepper.
Stir in the broth one ladle at a time. Stir constantly
until the liquid has been absorbed, never allowing the
risotto to become dry on top or stick to the sides of
The risotto should be served al dente, approximately
20 minutes. Adjust the seasoning if necessary.
Stir in the butter then the Parmesan cheese. Add a
garnish of tomato and basil sprig to the serving dish.
Drizzle with a bit of olive oil and serve immediately.