Fresh Tomato Risotto
For this fresh tomato risotto, a portion of the stock is replaced by the juice and pulp of ripe tomatoes. It can stand alone as a main course, but it is also a beautiful side dish for grilled fish or sausages.
By Yankee Magazine
Jun 17 2019
Fresh Tomato Risotto
Photo Credit : Lori Pedrick • Food and Prop Styling by Liz NeilyFor this fresh tomato risotto, a portion of the stock is replaced by the juice and pulp of ripe tomatoes. It can stand alone as a main course, but it is also a beautiful side dish for grilled fish or sausages.
From “The Jewels of Summer,” July/August 2019
Yield:
4 to 6 servingsIngredients
8–10 juicy red tomatoes (or 4 cups tomato puree)
4–6 cups chicken stock
2 tablespoons unsalted butter
½ small yellow onion, finely diced
Kosher salt, to taste
2 cups Arborio rice
½ cup dry white wine
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
½ cup mascarpone cheese
Freshly ground black pepper, to taste
Torn basil, for garnish
Halved cherry tomatoes, for garnish
Instructions
Using the large holes of a box grater, grate the tomatoes into a bowl, discarding skins and cores. You should have 4 cups of tomato puree. Transfer to a large saucepan, add 4 cups chicken stock, and warm over medium heat.
In a 3- or 4-quart heavy pan over medium-low heat, melt the butter. Add the diced onion and a generous pinch of salt and cook, stirring, until onion is translucent but not browned, about 5 minutes. Stir in the rice and cook, stirring, until the grains begin to turn translucent. Add the wine and cook, stirring, until it’s evaporated.
Then add the tomato-broth mixture one ladleful at a time, stirring often and allowing each addition of liquid to be fully absorbed by the rice before adding more. Monitor the heat; the risotto should be bubbling faintly. Cook, stirring frequently, until the rice is tender and creamy, about 30 minutes; if you run out of liquid before the rice is tender, warm the remaining 2 cups chicken stock and add it by the ladleful. The finished risotto should have the texture of a very thick soup.
Remove from heat and stir in the cheeses. Season with salt and pepper and spoon into warmed bowls. Garnish with basil, cherry tomatoes, and grated Parmigiano-Reggiano and serve immediately.