homemade meat broth, OR 1 cup canned beef broth diluted with
Arborio or other imported Italian risotto rice
shelled fresh young peas or thawed frozen peas
firm, fresh tomato, skinned raw with a peeler, seeded, and diced fine
more fresh basil leaves, washed and shredded by hand
of simmering broth, and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
Tomato andBasil Soup adapted by Cookin with Moxie. I totally agree with her, the bonds that are forged in the kitchen, with the people we care about, gives us a unbreakable bond that stands the test of time
If you're not a huge tomato fan, you can cut back on them and fill in with other vegetables that have a high water content, such as summer squash, zucchini, eggplant and mushrooms, also add an additional ¼ cup liquid or stock to the vegetables along with the cornstarch to create the glaze