This home made risotto is a celebration of love, simplicity and flavour.
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!
Roasted tomato risotto
- 200 grams tomatoes
- 50 ml olive oil
- a pinch of salt
- 80 grams unsalted butter 30 grams for frying and 50 grams for the final step
- 30 ml olive oil
- one garlic clove
- one shallot
- 160 grams Carnaroli rice
- 300 ml vegetable stock
- a pinch of salt
- 20 grames Parmigiano Reggiano
- black pepper
- Preheat the oven at 150 C
- Cut the tomatoes in small pieces, place them on a baking tray, splash with olive oil and season with salt.
- Roast in the oven for about 2 hours.
- Boil the vegetable stock and keep it warm in a pan on a low heat.
- Chop the shallot and crush the unpeeled garlic clove.
- Heat 30 grams of butter and the olive oil in a pan, then add the garlic and the chopped shallot. Fry on a low heat for a few minutes, until they get soft. Remove the garlic clove.
- Add the rice, and keep cooking and stiring for 2-3 minutes, until the rice becomes opaque.
- Add a pinch of salt, and then gradually add the stock, stirring with a spoon until all the liquid is incorporated. After aproximately 15 minutes, add the roasted tomatoes.
- Finish cooking, take the pan off the hob, add the butter and the parmesan and stir together until you get a creamy consistency. Cover the pan and leave the risotto to rest for 2-3 minutes before serving.
- Add some fresh ground black pepper and serve hot.