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Tomato Risotto – Northern Italian Style

Tomato Risotto – Northern Italian Style

 

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

Tomato Risotto – Northern Italian Style

Tomato Risotto – Northern Italian Style

Delicious and Creamy!! I’m using Three Tomatoes – Peeled Plum Tomatoes, Sun Dried Tomatoes and Fresh Sliced Cherry Tomatoes.
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
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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
  • 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 with 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.
COURSE: first course, Main Course
CUISINE: Italian
KEYWORDS: Northern Italian Style Tomato Risotto, tomato risotto
Nutrition Facts
Tomato Risotto – Northern Italian Style
Amount per Serving
Calories
389
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
22
mg
7
%
Sodium
 
272
mg
12
%
Potassium
 
598
mg
17
%
Carbohydrates
 
60
g
20
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
10
g
20
%
Vitamin A
 
760
IU
15
%
Vitamin C
 
15
mg
18
%
Calcium
 
129
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Tomato Risotto – Northern Italian Style

Ingredients

3  ½ cups vegetable broth* (can use chicken broth)

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