Tuesday night is Risotto night with chef Mike at the helm ‍  Tomatoes are on fire in our garden so we thought why not try this amazing David Tanis NYT recipe with a touch of mushrooms.  This was absolutely amazing!  If you want to add a little protein add a side of grilled chicken or shrimp or crispy tofu!

TOMATO MUSHROOM RISOTTO

4 servings as a main course

Extra virgin olive oil
1 large onion diced (about 1 cup)
Salt and pepper
1-2 cups mushrooms sliced (mix of shiitake, chestnut, oyster…)
2 garlic cloves minced
1/2 cup white wine
2 cups fresh diced tomatoes (seeded) Marzano or another meaty tomato is great
3 cups boiling water or vegetable water
Snipped basil for garnish
1/2 cup grated parmesan

Heat a Dutch oven or heavy bottomed saucepan over medium heat add 3 tablespoons of olive oil then add onion and season with salt. 
Add mushrooms and cook about 10 minutes stirring frequently.
Add the rice and cook…stirring until onions are barely brown. 
Add red pepper flakes, garlic, white wine and tomatoes. 
Cook until most of the liquid has evaporated stirring frequently. 
Add 2 cups of boiling water/or broth and adjust heat to a brisk simmer. 
Cook for 8-10 minutes stirring well with a wooden spoon every minute or so. 
When the liquid is absorbed, add remaining 1 cup of water/broth and continue to cook/stir until rice is cooked. (Grains should be firm). Taste and adjust the seasoning…turn off the heat, stir in the parmesan, salt and pepper to taste. 
Toss in fresh basil

Bon Appétit