I can think of nothing better on a cold, wintry day than a bowl of warm, comforting, creamy rice. Risotto sounds fancy and difficult, but it’s very simple and, I find, quite relaxing to cook. After sauteing onions until soft and mixing in the rice until well-coated with oil, you simply have to slowly and serenely stir the pan of grains, occasionally ladling in another veil of warm broth, until you find yourself with a pan of luscious, just-softened rice enveloped in a bath of velvety stock. And the entire thing can be achieved in under thirty minutes.
The rice cooks in the tomato sauce, leaving you with a warm, creamy, comforting dish that’s both rich from the beef stock, Burgundy, and tomato sauce, yet refreshing from the basil. If you have tomato sauce on hand, feel free to use that instead of the sauce recipe provided, adding basil, if necessary. It’ll be even simpler to prepare and that’s always a good thing.