Tomato Risotto


Serves 8



For the baked tomatoes:

  • 1 pound tomatoes (about 8 small beefsteaks)
  • ¼ teaspoon each sea salt and coarse-ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1 clove garlic, sliced Goodfellas thin

For the tomato topping:

  • 2 cups halved cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • A pinch of salt

For the rice:

  • 5 cups chicken stock (or vegetable stock or water)
  • 1 tablespoon butter
  • ¼ cup extra virgin olive oil
  • 1 small onion, chopped (about ½ cup)
  • ¼ teaspoon red pepper flakes
  • 2 cups Arborio rice
  • ½ cup white wine

To finish the dish:

  • 2 tablespoons mascarpone cheese
  • ¼ cup grated Parmigiano-Reggiano, plus more for sprinkling
  • 1 tablespoon chopped rosemary
  • 1½ teaspoons salt
  • ½ teaspoon coarse-ground black pepper

To prepare the baked tomatoes:

1. Preheat the oven to 400°.

2. Cut the beefsteak tomatoes in half and lay them face-up on a sheet pan. Sprinkle them with the sea salt, pepper, thyme, and rosemary. Lay a slice or two of garlic on top of each tomato half.

3. Bake the tomatoes on the middle rack of the oven, uncovered, until they’re a bit grilled-looking and soft and yummy, about 1 hour.

4. Remove the tomatoes from the oven and allow them to cool to room temperature.

5. Chop the tomatoes roughly and reserve them in a bowl, along with as much of their liquid as you can retain.

To prepare the tomato topping:

1. Gently cook the cherry tomatoes, olive oil, and salt together in a small pot over low heat until the oil is bubbly, the tomatoes are soft, and the mixture looks like a chunky sauce, about 20 minutes.

2. Remove the topping from heat and reserve.

To prepare the rice:

1. Put the chicken stock (or vegetable stock or water) on to boil.

2. Melt the butter and the olive oil together over high heat in another large pot. Add the onions and sweat them until they’re really soft, about 2 minutes, stirring as needed so they don’t color or brown.

3. Add the red pepper flakes to the onion-butter-olive-oil mixture and stir to combine.

4. Add the Arborio rice to the onion-butter-olive-oil mixture and mix well, so all the rice grains are coated, about 1 minute.

5. Add the white wine to the rice mixture and continue cooking, stirring constantly to ensure that none of the rice sticks, until the wine has been completely absorbed and the rice is soft but not sticky, about 1 minute.

6. Add 3 cups of the boiling stock (or water) and the chopped baked tomatoes with their liquid. Continue cooking, stirring occasionally, until the rice is al dente, just beginning to cook through, and the stock (or water) has evaporated, about 7 minutes.

7. Add the remaining 2 cups of stock (or water) and continue to cook, stirring well and often, until the rice has absorbed most of the liquid and become a thick, liquidy stew, another 7 to 8 minutes or so.

To finish the dish:

1. Remove the risotto from the heat.

2. Add the mascarpone, Parmigiano-Reggiano, rosemary, salt, and pepper. Mix well, so the risotto becomes rich and well combined. If the risotto is too thick for your taste, add a little leftover stock or water.

3. Serve in individual bowls, topped with the tomato mixture and a little more Parmigiano-Reggiano.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License