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Fresh Tomato Risotto

The best risotto with fresh tomatoes and cheese.
Course Dinner/Side Dish
Cuisine California Greek
Keyword dinner, risotto, tomatoes
Author Mary Papoulias-Platis

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
  • 1/2 - 1 teaspoon pepper
  • 2 teaspoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons butter
  • 1/2 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.