Tomato Risotto – Northern Italian Style

5 from 2 votes
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Delicious and Creamy!! I’m using Three Tomatoes – Peeled Plum Tomatoes, Sun Dried Tomatoes and Fresh Sliced Cherry Tomatoes.

Tomato Risotto – Northern Italian Style
Tomato Risotto – Northern Italian Style ~ Stirred until creamy; releases the rice’s natural starch
Risotto is a traditional Northern Italian dish, and a common way to cook rice in Italy.
It’s a creamy & tender mixture made from a starchy short or medium-grained rice.
Stirred in at the last step: sliced cherry tomatoes, basil and Reggiano Parmigiano Cheese

Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture.
Carnaroli is a plumper, larger grain of rice that has a high starch content. It is preferred by many chefs as it produces a very creamy risotto with a nice bite.

Fold in the sliced cherry tomatoes at the last step. I love how they will not cook, but warm through in the rice; adding natural sweetness.

The key to making the Best Risotto:

  • In a heavy pot with a little extra virgin olive oil and butter – stir onions, then add the Aborio Rice and sliced garlic, stirring constantly, until grains of rice are translucent around the edges then add wine and cook until evaporated
  • Vegetable stock (you can use chicken stock too) is added, ladle by ladle until each addition is absorbed
  •  In total – you will be stirring and cooking for 20 – 25 minutes
  • The final product will rice that’s firm, yet fully cooked – not mushy! And, will have a frothy feeling, not dry

Tomato Risotto adds tomatoes in a few forms

  • I use the juice from the diced tomatoes adding the to the broth.
  • The diced drained tomatoes are added with the rice to give them flavor.
  • Sun-dried tomatoes are chopped and added for another “tomato” layer.
  • One tablespoon of tomato paste is added for color and extra flavor.
  • To Finish: colorful cherry tomatoes are sliced and added just before serving, they will just warm through into the risotto and retain all of their sweet essence. Add a few tablespoons of butter in the last step if desired and of course top with parmesan Reggiano cheese.

Some Notes from Karen:

Make a meal of this cupboard staple by using a specific type of short grain or medium grain rice. It requires constant attention to ensure a perfectly finished dish… stir, stir stir – until it reaches a creamy consistency.
We all have a little time on our hands, right? So stir up the perfect bowl of risotto today!

A wonderful side dish or vegetarian main course.

I had all these ingredients in my pantry – and did find a nice bunch of basil at the market, and still had a generous hunk of Parmigiano-Reggiano in the fridge.

Can be reheated! Not as fabulous as serving out of the pan; yet add a little water or broth and “reheat” in the microwave. Better if garnishes are added after heating. 

Enjoy this classic risotto… with a few twists,
Karen

Love Risotto? See more here:

Karen’s Pea & Coconut Risotto (with a Salmon Kebab)

Brown Rice Risotto with Spring Vegetables

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5 from 2 votes

Tomato Risotto – Northern Italian Style

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Tomato Risotto – Northern Italian Style
Delicious and Creamy!! I’m using Three Tomatoes – Peeled Plum Tomatoes, Sun Dried Tomatoes and Fresh Sliced Cherry Tomatoes.

Ingredients 

  • 3 1/2 cups vegetable broth*, can use chicken broth
  • 3 tablespoons unsalted butter, preferably organic , divided
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion, 1/2" dice
  • 5 cloves garlic, peeled; thinly sliced 
  • 1 3/4 cups Carnaroli Rice, or Arborio Rice, rinsed
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh rosemary, stemmed and chopped  
  • 1/8 teaspoon freshly cracked black pepper
  • 2 pinches cayenne pepper
  • 14.5 ounces diced tomatoes in juice, – STRAIN; having 1 cup juice & 3/4 cups of diced tomatoes
  • 1/3 cup sun-dried tomatoes, coarse chop, coarsely chopped
  • 1/2 cup dry white wine
  • 1/2 cup  parmesan reggiano, grated or shaved (room temperature)
  • 1/2 cup colorful cherry tomatoes, sliced (to stir into the final risotto) , sliced (to stir into the final risotto) 
  • 4 tablespoons fresh basil, cleaned; sliced or whole small leaves
  • sea salt to taste

Instructions 

  • Have broth ready, at a low simmer in a covered saucepan before beginning to make your risotto. Heat 1 tablespoon butter and one tablespoon EVOO in a heavy 4 quart bottomed pot. Add onion and sauté on low heat for three minutes until translucent. Add the garlic and rice, and stir up well. Cook – stirring over low heat for three minutes. Cooking the rice in hot butter and oil before adding liquid helps the rice to absorb the liquids slowly without becoming soggy.
  • Add tomato paste, rosemary, pepper, cayenne pepper, the reserved 3/4 cups of diced tomatoes and the sun-dried tomatoes. Stir well and cook over low heat to flavor all the ingredients – three minutes. Add the 1/2 cup of wine to the pan – stir up immediately, and let the wine absorb the rice; stirring continually.
  • Ladle one cup of broth and add to the pan – stir up immediately, and let the broth absorb the rice. When dry – now add the reserved 1 cup tomato juice; stir up immediately and let the juice absorb the rice, stirring continually. Add one more cup of hot broth; continue in the same manner until absorbed.
  • Begin tasting the rice about 15 minutes after the first cup of broth is added. Taste the rice – you will probably need the next 1/2 cup of broth. See if the rice is cooked through, yet still has a “bite.” Taste for salt – this will depend on the saltiness of your broth. Add the final 2 tablespoons of butter and stir in until it melts. (This step is optional yet delicious.)

To Serve:

  • First add the basil – sliced or leaves to the warm risotto, stir in.
    Then fold in the sliced cherry tomatoes. I love how they will not cook, but warm through in the rice.
    Lastly, top with the parmesan cheese. Eat while hot and enjoy! To reheat – gently warm in a skillet, add a drop more broth if necessary.

Notes

In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls.
*I have used “Better Than Bouillon” Organic Reduced Sodium Vegetable Base.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 389kcalCarbohydrates: 60gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 22mgSodium: 272mgPotassium: 598mgFiber: 5gSugar: 8gVitamin A: 760IUVitamin C: 15mgCalcium: 129mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: first course, Main Course
Cuisine: Italian
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2 Comments

  1. 5 stars
    I made this risotto last night and it was delicious. I read the recipe and notes well before starting. Really liked the flavor and 3 types of tomatoes elevated the dish. Do not miss adding the cherry tomatoes, basil and cheese, they made the dish fabulous. The rice took about 23 minutes to cook through, and it did not turn out too soft. I will share the recipe with many. Thanks, Bianca

    1. Hi Bianca – thank you for the glowing review! Making Risotto is an art, happy to hear you followed the recipe and thought it was delicious! 😀Karen