Tomato Risotto Recipe

Name: Tomato Risotto Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 4 cups Vegetable Broth; 2 cups Peeled Cherry Tomatoes; 2 cups Rice; 1 Onion; 3 tbsp Extra Virgin Olive Oil; 3 tbsp Parmigiano-Reggiano Cheese; 2 tbsp Butter; Basil; Salt; 2 tablespoons Passata Sauce; 1 teaspoon Sugar

Recipes > Italian Recipes > Italian Risotto Recipes

Photo: Sara Harris

TRADITIONAL ITALIAN RECIPE: With Tomato Pasta a regular and speedy family supper, Tomato Risotto is welcome relief. Great Risotto is made when the Rice is cooked with enough friction and excellent broth. This requires constant stirring with a wooden spoon for the grains to release their starch and make a creamy rich risotto.

Toasting the rice in the softened buttery onion before you add the wine ( optional ) and the stock is essential.

Improving the flavour this method will also ‘lock’ the starch into the grain and ensure it is released gradually throughout the cooking process. After all that stirring, rest your Risotto... and your arm.

I wouldn't use a tin of plum tomatoes, in this case, just go for a handful of juicy red ripe tomatoes straight off the vine, they are certainly more versatile.

One reason tomatoes are loved by cooks around the world is because of their acidity, which, balanced with their subtle sweetness. They are also rich in glutamic acid, found more often in meat than in fruit, which gives them that full, savoury flavour. In high-quality fresh tomatoes, I think these attributes are emphasised.

I'm not a fan of tinned tomatoes, i'm more into fresh fruit. Less chemicals relesed by the can, better taste, healthier.

Skill Level:	Time: 1 Hour
Price:	Serves: 4 People

Ingredients:

Conversions

Metric:

1Lt. Vegetable Broth

400gr Peeled Cherry Tomatoes

400gr Rice

1 Onion

( finely chopped )

45gr Extra Virgin Olive Oil

40gr Parmigiano-Reggiano Cheese

( Parmesan )

20gr Butter

Basil

( some leaves - chopped )

Salt

Optional:

40gr Passata Sauce

5gr Sugar
Imperial:

2.2lb Vegetable Broth

14.1oz Peeled Cherry Tomatoes

14.1oz Rice

1 Onion

( finely chopped )

1.5oz Extra Virgin Olive Oil

1.4oz Parmigiano-Reggiano

Cheese ( Parmesan )

0.7oz Butter

Basil

( some leaves - chopped )

Salt

Optional:

1.4oz Passata Sauce

0.1oz Sugar
Cups:

4 cups Vegetable Broth

2 cups Peeled Cherry Tomatoes

2 cups Rice

1 Onion

( finely chopped )

3 tbsp Extra Virgin Olive Oil

3 tbsp Parmigiano-Reggiano Cheese ( Parmesan )

2 tbsp Butter

Basil

( some leaves - chopped )

Salt

Optional:

2 tablespoons Passata Sauce

1 teaspoon Sugar

Directions:

01 - In a large pan saute' Onion on a low heat for about 10 minutes or until it turns transparent. Do not golden.

02 - Mix in the Rice and toast it for a couple of minutes.

03 - Add about half cup of Broth and let everything cook until it has evaporated.

04 - Put the Tomatoes and the Passata Sauce into the Pan and another half cup of Broth. You can now add the Sugar to remove the Tomato's acidity.

05 - Let the Broth evaporate and add another half cup. Keep doing this until all Broth has been used.

06 - Mix Salt and Basil.

07 - Turn the heat off and add Butter and Cheese. Serve.

Notes:

- Decorate with some extra fresh ( whole or chopped ) Basil leaves.

- Top with Mozzarella.

- If you cannot find Peeled Cherry Tomatoes you can use a regular can of Tomato.

Written by: Uncut Recipes

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