Wednesday, June 1, 2016

Summer Roasted Tomato Risotto

I love risotto and of all the types out there tomato risotto is one of my favorites. It holds a special place in my heart because of a dear friend and roommate who introduced me to making it.

Now risotto if often thought of a a winter dish and I agree that it can be just that. All the warming and rich things that one loves to eat during the cold season. However if prepared with a lighter touch it can be a very hearty seasonal dish that can be enjoyed all year long.

This risotto has a light tomato flavor and is a delicious meal in itself with a salad and some good bread and olive oil.

So give it a try for your next meatless Monday and see how easy it is to make Summer tomatoes sing Italian.

Summer Roasted Tomato Risotto

To Make you will need:

4 tablespoons olive oil
1 medium onion finely diced
5 cloves of garlic minced
1/4 teaspoon dried crushed rosemary
1/4 teaspoon ground sage
1/4 cup chopped flat leaf parsley
1 1/2 cups Arborio Rice
20 small campari style tomatoes on the vine.
1 large ripe tomato diced very fine with seeds and juice
2 heaping tablespoons tomato paste
1 cup dry white wine or vermouth ( I think vermouth and tomatoes are a wonderful combo)
4 to 6 cups warm chicken broth ( can use veggie )
3 tablespoons cream cheese
1 cup grated parmesan
1/2 cup shaved parmesan reserved for garnish
1 1/2 cups grated aged gouda (such as Old Amsterdam)
1 cups grated sharp aged cheddar cheese
Salt and ground pepper
3 tablespoons butter
Big Fat finishing olive oil on hand
Maldon Sea salt flakes


In a 350 degree oven roast tomatoes tossed with a little olive oil and sea salt for about 45 mins
Cook onion in oil in a large pan till translucent then add garlic
Cook till garlic blooms
Add rice and cook for about 3 to  4mins. or till the rice is beginning to toast slightly in the oil and is well covered add salt and pepper
Add dried herbs and diced tomatoes and tomato paste cook another minute
Add 1 cup dry vermouth wine cook till absorbed
Slowly add stock about a cup at a time stirring until the risotto is thick and the liquid is completely absorbed then add more broth until all broth is used up or the risotto is just al dente ( slightly chewy)
Remove the tomatoes from the oven and let sit a few minutes. Then very carefully cut the tomatoes from the stems and let fall into the pot. Pour any oil and excess juice from the baking sheet into the pot;
Keep 4 sets of three tomatoes to use as garnish on the side
Then using your spoon crush the tomatoes into your risotto
At this point add the parsley
Add butter stirring vigorously. remove from the heat and add all cheeses and stir.
When creamy add a touch of finishing oil and divide among 4 to 6 bowls depending.
Garnish with Maldon salt and the remaining cheese
Serve right away!

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