This basil risotto was inspired by a similar risotto we got at a recent dinner at restaurant Bussia in Amsterdam. Their version was lighter and greener, but this was just as delicious. The lighter and greener style may in part have been to blanching the basil leaves to set the color and lighten the taste, something I did not do and may try next time.
130 grams (2/3 cup) risotto rice
1 bunch fresh basil (about 50 grams/2 oz)
1 small onion, chopped
5 Tbsp extra virgin olive oil
1 glass (100 ml) dry white wine
6 cherry tomatoes
6 Tbsp freshly grated parmigiano reggiano
salt and freshly ground black pepper
For the stock
450 grams (1 pound) mixed vegetables or vegetable scraps for vegetable stock such as carrots, onions, celery, fennel
piece of parmigiano rind
some black peppercorns
2 Tbsp olive oil
Add about 750 ml (3 cups) cold water, basil stalks, pepper corns, and parmigiano rind, and bring to a boil. Let simmer for an hour. Sieve to obtain about 500 ml (2 cups) basil-vegetable stock. Season lightly with salt.
Add simmering vegetable stock one ladle at a time and keep stirring the rice over medium heat until you have used up all the stock and the rice is al dente, 16 to 18 minutes. You can use hot water if you run out of stock before the rice is cooked to your liking.