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Thursday, 1 March 2012

Risotto al Pomodoro - Tomato Risotto

This Risotto is a very simple dish in which the taste of sweet cherry tomatoes are combined with the freshness aroma of chopped basil. Makes a great vegetarian dish but also a delicious meal for everyone else.


10-15 Cherry tomatoes 
400 gr Carnaroli rice (nothing wrong with Arborio)
1 l vegetable stock or chicken stock
100 ml passata or tomato paste
1 medium onion
200 gr butter
Extra virgin olive oil 
500 gr grated Parmesan cheese


Step1:- begin to brown the finely chopped onion in olive oil over low heat for about 10 min until the onion become transparent (Fig 1)
Figure 1
-pour the rice and fry for couple of minutes before adding a ladle of stock and let it evaporate (Fig 2&3)
Figure 2
Figure 3

Step2:-add the peeled tomatoes to which you previously added a teaspoon of sugar to remove the acidity and mix well (Figure 4,5,6&7)
Figure 4
Figure 5
Figure 6

Figure 7

-add a ladle of stock every time the rice will dry up (Fig 8&9)
Figure 8
Figure 9

-add to taste and color a tablespoon of tomato paste or passata (Fig 10)
Figure 10

Step3:-cook until the rice al dente
-add the chopped basil and season with salt if necessary (Fig 11)
Figure 11

-remove the pan from the heat and stir in the butter and grated Parmesan (Fig 12&13)

Figure 12
Figure 13

Serve hot, garnished with couple of basil leaves and sprinkle grated Parmesan. 

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