Tomato Risotto topped with Roasted Tomatoes

Tomato Risotto topped with Roasted Tomatoes

For the risotto:

  • 2 large (heirloom) tomatoes

  • 1 onion, minced

  • Kosher Salt and pepper

  • 1½ cups arborio rice

  • Pinch of red-pepper flakes

  • 2 cloved minced garlic

  • 5 cups vegetable or chicken broth, warmed

  • ½ cup grated Parmesan, plus more for serving

For the roasted tomatoes:

  • 2 cups cherry tomatoes

  • 5 cloves of garlic

  • 1/4 cup olive oil

  • Kosher salt

Carefully grate the tomatoes into a medium bowl. Discard the peel that is left over and set aside.

In a large pot (or THIS TOMATO COCOTTE ) warm the olive oil over medium heat. Add the onion, pinch of salt and pepper, and saute until translucent. Add the arborio rice, garlic, and red pepper flakes and saute for another 30 seconds. Add the juice of the grated tomato and cook over low until all of the liquid is absorbed. Add the stock to the rice 1 cup at at time, and cook over low continuously stirring, not adding another cup until the previous cup is fully absorbed.

While the risotto is cooking, make the roasted tomatoes by tossing together the cherry tomatoes, garlic, olive oil, and salt. Place in an even layer in an oven safe pan and roast for 20 minutes.

Once all of the stock has been absorbed and the rice is tender, serve the risotto in a large bowl (if the risotto is stiff, add some water, 1/4 cup at a time until it loosens) Top with a large helping of the roasted tomatoes (I like to call them my cheat version of tomato confit) and lots of Parmesan cheese and basil.

Serve immediately.

Makes 4 serving.

Amanda FredericksonComment