My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
- extra-virgin olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- coarse salt and pepper
- 1 1/2 cups arborio or carnaroli rice
- pinch of red-pepper flakes
- 3 large garlic cloves
- 1/2 cup white wine
- 2 cups diced ripe red tomatoes (and all juices)
- 3 to 4 cups boiling water, chicken or vegetable broth
- 1/2 cup grated pecorino or Parmesan, plus more for serving
- 2 to 4 medium tomatoes, in different colors, sliced
- chopped parsley, for garnish
- snipped basil, for garnish
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
- Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
- Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
- Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
- Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.