Today’s recipe – roasted tomato risotto – could very well be translated as “simplicity on a plate”. Making the most of the last tomatoes of this season, this simple yet flavourful risotto is ideal either for lunch or dinner. If you can still find them, I would suggest using heirloom varieties (San Marzano, Cherokee Purple or Black Kreem). Otherwise, try the baby plum or cherry varieties – you can find them in most of the supermarkets and they are sweeter than the salad tomatoes.
An old saying states that “you can’t rush a risotto” and indeed there is no shortcut for making it quicker. A lazy dinner on a Saturday evening, or an informal Sunday lunch would be the perfect opportunity for taking the time to cook and enjoy this dish. If you are not familiar with the particularities and the specific technique for making risotto, please take a look at the recipe for wild mushroom risotto, where I have detailed the full procedure. The quantities in the following recipe are for two persons (if the dish is served as a full main) or for four persons (if it is served as an accompaniment).
If I was to imagine a dinner for two, I would serve this roasted tomato risotto as a main. To finish, I would choose a piece of Saint Vernier on a bed of rocket and yellow chicory, accompanied with some figs and roasted pine nuts.
So here it is, my vision of a dinner for two, as part of the Kitchen Challenge organised by SACO. The cheese plate is pretty much straight-forward and it doesn’t need any instructions, so I will only focus on the tomato risotto recipe. I really hope you’ll enjoy it!