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Tomato Risotto

Tomato Risotto

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Tomato Risotto

Tomato Risotto

After acquiring the skills to prepare risotto, you can create delicious variations anytime. This version has a summery twist, featuring vibrant, ripe garden tomatoes. However, you can serve the finished dish alongside slices of colorful heirloom tomatoes if you'd like to enhance the tomato flavor.
While it's excellent as an appetizer or a vegetarian main course, it also pairs beautifully with other dishes, such as grilled fish.
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Total Time 30 minutes
Servings 4

Ingredients
  

  • Extra-virgin olive oil
  • 1 large onion diced (about 1½ cups)
  • Salt and pepper
  • 1 ½ cups arborio or carnaroli rice
  • Pinch of red-pepper flakes
  • 2 garlic cloves
  • ½ cup white wine
  • 2 cups diced ripe red tomatoes
  • 3 cups boiling water or vegetable broth
  • ½ cup grated pecorino or Parmesan plus more for serving
  • 4 medium tomatoes in different colors, sliced
  • Chopped parsley for garnish
  • Snipped basil for garnish

Instructions
 

Step 1

  • Heat 3 tablespoons of olive oil in a saucepan with a heavy bottom over medium-high heat.
  • Add the onion and generously season it with salt and pepper. Sauté until the onion softens, which should take about 5 minutes.

Step 2

  • Stir in the rice and continue cooking, stirring frequently, until the onions begin to brown, approximately 2 minutes.
  • Incorporate red pepper flakes, garlic, white wine, and diced tomatoes. Cook until most of the liquid has evaporated, about 5 minutes more.

Step 3

  • Pour 2 cups of boiling water and adjust the heat to keep a brisk simmer.
  • Cook for 5 to 6 minutes, stirring the mixture well with a wooden spoon every minute.

Step 4

  • Once the liquid is absorbed, add 1 cup of water and continue cooking for another 5 minutes until the rice is cooked but retains a slightly firm texture.
  • Taste and adjust the seasoning, adding more water to achieve the desired consistency.
  • Turn off the heat and stir in the pecorino cheese and 2 tablespoons of olive oil.

Step 5

  • Transfer the risotto to a wide, shallow serving bowl.
  • Arrange tomato slices around the rice and season them with salt and pepper.
  • Garnish with parsley and basil, and provide additional grated cheese at the table for serving.