Tomato Risotto with Frizzled Red Onions
, Serves 4, more as a side
Oven-baked risotto cooked in grated fresh tomato pulp, finished with crisp, deeply browned red onions.
| prepPreheat oven to 350°F / 175°C | |||||||||
| 905 g ripe beefsteak tomatoes, halved | Grate tomatoes, discard skins | Add tomato pulp, water, salt; simmer | Cover; bake 350°F / 175°C, 25-30 min | Stir 2 min off heat until creamy | Stir in butter, top & serve | ||||
| 1 medium-large red onion, halved and thinly sliced | Fry onion golden & crisp, 8-10 min | Set half onion aside, salt it | Cook garlic 1 min, season | Toast rice 3 min | Add wine, cook until gone | ||||
| 3-4 tbsp olive oil | |||||||||
| 3 garlic cloves, minced | |||||||||
| kosher salt and black pepper, to taste | |||||||||
| red pepper flakes, to taste | |||||||||
| 200 g arborio or carnaroli rice | |||||||||
| 80 ml dry white wine | |||||||||
| 2 cups water (plus 120 ml if needed) | |||||||||
| 2 tsp kosher salt, to start | |||||||||
| 2-3 tbsp / 30-45 g butter or olive oil, to finish | |||||||||
| grated parmesan, to finish | |||||||||
| handful basil leaves, to finish | |||||||||
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