Tomato Risotto
, 30 min, 4 to 6 servings
A creamy Italian rice dish with fresh tomatoes, finished with cheese and garnished with sliced heirloom tomatoes.
| prepBring 3 cups water or vegetable broth to a boil | ||||||
| 3 tablespoons extra-virgin olive oil | Heat oil, cook onion until soft, 5 min | Add rice, cook 2 min, then add flakes, garlic, wine & tomatoes, 5 min | Add first batch water, simmer 5–6 min, stirring often | Add second batch water, simmer 5 min until rice is firm | Stir in cheese & finish oil, adjust seasoning | Transfer to bowl, surround with tomato slices, garnish & serve |
| 1 large onion, diced (about 1 ½ cups) | ||||||
| Salt | ||||||
| Pepper | ||||||
| 1 ½ cups arborio or carnaroli rice | ||||||
| Pinch of red-pepper flakes | ||||||
| 2 garlic cloves, minced | ||||||
| 120 ml white wine | ||||||
| 300 g diced ripe red tomatoes | ||||||
| 480 ml boiling water or vegetable broth (first batch) | ||||||
| 240 ml boiling water or vegetable broth (second batch) | ||||||
| 50 g grated pecorino or Parmesan, plus more for serving | ||||||
| 2 tablespoons extra-virgin olive oil (finish) | ||||||
| 4 medium tomatoes in different colors, sliced | ||||||
| Chopped parsley, for garnish | ||||||
| Snipped basil, for garnish | ||||||
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