Fresh Tomato Risotto

by Mary Papoulias-Platis

Here is a wonderful way to use up all those summer tomatoes from your garden or if your at the farmer’s market stand and you spot these lovely tomatoes, take home a bag for this incredible recipe. First of all, I attended the Western Food Show on Sunday in San Diego, and I sat in as Mark Peel from the Tar Pit, and Campanile Restaurant in L.A. demonstrated how to make risotto without a recipe. Now, I got it. Once, you’re shown how to do this, it finally makes sense. He covered the why and why-nots, and explained the chemistry behind the making of this dish. So, here are a few tips to remember:

  • Make sure you have a heavy bottom pot to make this recipe. I  have a Le Creuset pot, which I love.
  • Do not plan making this unless you have time to stir, stir, and stir. Around 45 minutes total.
  • Prepare all your ingredients ahead of time.
  • Relax, enjoy the process, and cook with your senses!

Fresh Tomato Risotto
 
The best risotto with fresh tomatoes and cheese.
Author:
Ingredients
  • 5 - 6 fresh tomatoes, seeded and coarsely chopped
  • 2 fresh sprigs basil leaves (4-6 leaves)
  • 2 cups arborio rice
  • 4 cups chicken or vegetable stock
  • 2-3 garlic cloves, finely chopped
  • 1-2 teaspoons salt
  • ½ - 1 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons butter
  • ½ cup freshly grated parmesan cheese
Instructions
  1. Prep all your ingredients before you begin cooking.
  2. Bring the stock to a simmer in a medium pot. Leave on the burner on low.
  3. In a small pot add the tomatoes, and basil and cook on low until warm. Leave the burner on simmer. (remove basil)
  4. In a large dutch oven or deep 4 qrt. skillet over medium heat, add the olive oil.
  5. When the olive oil is sizzling, add the garlic and stir for a minute or two, (do not brown) ,add the rice and one teaspoon of oregano saute for about 2-3 minutes.
  6. Begin adding the tomatoes slowly, one cup at a time. Cook until all liquid has been absorbed and continue stirring. Add the rest of the tomato sauce , one cup at a time, until all the sauce has been used. Add the salt and pepper.
  7. Then, begin using the stock, again one cup at a time. It's perfectly cooked when the rice is tender to the bite. If you need more than 4 cups of stock, add more or use less. This process should take about 45 minutes.
  8. Taste again and adjust the seasonings.
  9. When done, stir in the butter.
  10. Add the parmesan cheese and stir.
  11. Taste and adjust before serving.

 

Prep all your ingredients before you begin cooking.


Bring the stock to a simmer in a medium pot. Leave on the burner on low.

In a small pot add the tomatoes, and basil and cook on low until warm. Leave the burner on simmer. (remove basil)

In a large dutch oven or deep 4 qrt. skillet over medium heat, add the olive oil.


When the olive oil is sizzling, add the garlic and stir for a minute or two, (do not brown) ,add the rice and one teaspoon of oregano saute  for about 2-3 minutes.

Begin adding the tomatoes slowly, one cup at a time. Cook until all liquid has been absorbed and continue stirring. Add the rest of the tomato sauce , one cup at a time, until all the sauce has been used. Add the salt and pepper.

Then, begin using the stock, again one cup at a time. It’s perfectly cooked when the rice is tender to the bite. If you need more than 4 cups of stock, add more or use less. This process should take about 45 minutes.

Taste again and adjust the seasonings.

When done, stir in the butter.


Add the parmesan cheese and stir.

Taste and adjust before serving.

Enjoy as a side dish, or a main dish with accompanied with a salad.

© 2011 – 2019, Mary Papoulias-Platis. All rights reserved.

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