Risotto is an all-year dish, you can make it hearty in the winter with root vegetables and light and fresh in the spring and summer with peas, asparagus and like here, with tomatoes.
Inspiration for this risotto was a NYT recipe but I did my thing and we loved it. To make start with the oil, shallots, and rice, then add wine and cherry tomatoes and reduce. Then start adding the stock, a bit at a time, stirring, until the rice is cooked through. Add grated Parmesan or pecorino, cover and let rest a bit. Uncover, add a handful of chopped parsley. Garnish with roasted cherry tomatoes.
Tomato RisottoCourse: Resources
1 large shallot, chopped
2 tablespoon olive oil
1 cup carnaroli rice (or use arborio)
4-5 cups flavourful stock, simmering
1/2 cup white wine
2 cups cherry tomatoes, halved plus more for the garnish
Salt and pepper as needed
1 cup grated parmesan or pecorino
- Sauté onion in olive oil until fragrant and soft but not browned.
- Add rice and toss to coat.
- Add wine and cook until the liquid evaporates.
- Begin adding hot stock, 1/4-1/3 cup at a time, stirring until liquid evaporated before adding more.
- after adding some of the stock add the halved tomatoes and continue cooking until rice is done to al dente.
- When rice is cooked add haldf the cheese, cover and let sit for 3-4 minuted.
- Remove lid, stir the cheese in. and taste for seasoning.
- Serve in bowls with roasted tomatoes on top.
- To roast the tomatoes on the vine drizzle them with a bit of olive oil and roast at 400 until the just begin to soften and not falling apart.