Tomato Risotto

Risotto, my comfort food all the time. Cooked this 2 days ago, and albeit slightly watery, it was quite good.

I should put less stock next time so that it would be more starchy not soupy.

Here's the recipe:

Ingredients:

1/2 cups arborio rice

1 medium-sized tomato (cubed)

Bacon bits (fried 'til crisp)

1 onion (chopped finely)

2 cloves of garlic (chopped finely)

A splash of white wine

300 ml chicken stock

1 tbsp tomato sauce/tomato paste

Parmesan cheese

Salt and black pepper to taste

Basil for garnishing

Steps:

1. Fri bacon bits until crisp. Set aside.

2. Add 1 tsp olive oil to the remaining oil from the bacon and saute onion. Add in garlic halfway and saute the onion and garlic until they've soften.

3. Add in arborio rice and give the mixture a nice stir.

4. Pour in white wine and stir evenly.

5. Pour in chicken stock gradually and keep stirring.

6. About midway through, add in tomato and tomato sauce and continue to stir.

7. When rice has absorbed the liquid, pour in more chicken stock.

8. When the rice is soft, add parmesan cheese and bacon bits. Stir mixture evenly.

9. Add black pepper and salt (if necessary).

10. Garnish with basil and serve immediately.

For a better explanation on how to make risotto, visit this page.