Preparation

  1. Prepare the stock: Boil around 8 cups of water, then add in a vegetable stock cube.
  2. In a large pan or pot, heat the olive oil. Add the onion and garlic and sauté until tender and aromatic.
  3. Stir in the diced tomatoes and cook for 2 minutes. Add the arborio rice and coat well in the tomato-oil mixture.
  4. Pour in the white wine and stir until absorbed; the rice will begin to turn creamy.
  5. Add 1 cup of stock, along with the tomato paste and chopped basil. Stir frequently until the liquid is absorbed.
  6. Continue adding stock, 1/2 cup at a time, stirring often and waiting until absorbed before adding more. This should take about 25-30 minutes.
  7. Taste for doneness; the rice should be creamy and slightly chewy. Season with salt as needed.
  8. If too dry, stir in an extra 1/4 cup of stock.
  9. Top with extra fresh basil before serving.