Tomato
Risotto
Time 30
minutes
If you’re
like me you likely have an abundance of tomatoes from your garden or
the farmers market this time of
year.
Fortuitously,
this David Tanis recipe landed in my inbox this morning courtesy of
New York Times Cooking. Over coffee on the porch with the dogs to
witness the sunrise it occurred to me that I had everything necessary
to make this meal come together. The
Pantry Warrior strikes again!
A basic
risotto recipe that you can build-upon for various versions
throughout the year. This iteration is built-upon red, ripe tomatoes
from the garden, but if you want to ramp-up
the tomato quotient, garnish the
finished dish with cherry tomatoes
or slices of multicolored heirloom
varieties.
Best as a
first course or vegetarian main course. It also pairs nicely with a
main course — chicken or fish, for instance. I
roasted a four pound chicken as the main.
I’ve
adapted it slightly as follows:
Ingredients
Extra-virgin
olive oil
½
garden onion, diced (about ½ cup)
Salt
and pepper
1
cup arborio or carnaroli rice
Pinch
of red-pepper flakes
2
garlic cloves, minced fine
½
cup white wine
2
cups ripe red garden tomatoes, diced
3
– 4 cups boiling 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
Preparation
Pour
olive oil in a heavy-bottomed saucepan over medium-high heat, then
add the onion and season generously with fresh-cracked sea salt and
pepper. Cook until softened.
Add
the rice, continuing cooking and stirring, until the onions and
rice are barely brown. Add
red-pepper flakes, garlic, white wine and diced tomatoes and cook
until most of the liquid has evaporated.
Ladle
boiling broth and adjust the heat to a brisk simmer stirring
frequently with a wooden spoon.
As
the liquid is absorbed continue to ladle boiling broth until the
rice is creamy yet firm (al dente). Taste and adjust with salt and
pepper, adding additional broth as necessary to loosen the mixture.
Turn off the heat, stir in the pecorino and 2 more tablespoons olive
oil.
Transfer
to a low, wide serving bowl. Surround the rice with tomato slices
and season them with salt and pepper. Sprinkle with parsley and
basil. Pass more grated cheese at the table.