Roasted Tomato Risotto Recipe

by katerina on October 19, 2010

As an absolute lover of risotto, and a frequent creator of risotto recipes, I have been eyeing the day on the curriculum when we were making risotto in culinary school. Would the technique be different? Would I unlock a new secret known only to Italian Nonnas and professional chefs?


In fact it turns out the way I have been making risotto for years is in fact correct, further proving that making risotto at home is simple and easy. In fact, in most restaurants in North America they actually make risotto partially ahead, resulting in a less-creamy, sub par dish. When an order for risotto comes in, they reheat the partially finished risotto, add more stock and serve it. The only epiphany I head explained why a few years ago I stopped ordering risotto when dining out. It also is one more reason that you should give making risotto a try!

This particular recipe used roasted tomatoes and fresh chives. Don’t make this if you don’t like tomatoes however, it is very richly flavoured with the tomatoes, so much so that it almost gives the sense that tomato paste has been added and is reminiscent of spanish rice.

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Roasted Tomato Risotto Recipe

(serves 2-4)

2 tablespoons olive oil
1/4 onion, finely chopped
1 clove garlic, minced
1/2 cup arborio rice
1/2 cup white wine
~ 1 1/2 cups vegetable or chicken stock
1 cup roasted tomatoes, roughly chopped
1/4 cup shredded Parmaggiano Reggianno Cheese
1 tablespoon butter
a squeeze lemon juice (optional)
salt and pepper
1 tablespoon minced fresh chives

Heat a heavy bottomed pot to medium low heat and sweat the onion and garlic in olive oil until fragrant and soft. Meanwhile heat your stock to a simmer in a separate pot and keep hot. Add the rice and turn heat to medium. Allow the rice to cook by toasting in the bottom of the pan, stirring it regularly for 2 minutes. Add the wine and cook until the wine is absorbed, stirring constantly. Add a few ladles of stock until the rice is just covered. Continue cooking, stirring regularly, until the liquid absorbs into the rice, whenever the rice is no longer covered by stock add more.

When the risotto starts to get tender, about halfway through cooking add the roasted tomatoes and continue cooking. Taste the risotto regularly and when it starts to approach done, stop adding more liquid so it will reduce to the right consistency, it generally takes about 20 minutes to get to this step. Add the butter and cheese, and chives. Taste and adjust with salt, pepper and lemon juice. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time:35 minutes
Calories(approximate per serving): 250

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