Tomato Risotto
Prep Time: 30 minutes | Cook Time: 1 hour, 45 minutes | Total Time: 2 hours | Serves: 4
I love risotto. I don’t make it as often as I would like due to the amount of carbs per serving. But when I cook it at home or eat at our favorite Italian restaurant (Cappuccino’s in Knoxville), it is an indulgence for me.
My husband and I watched a recent Master Chef episode where the losing teams were placed in a “pressure test.” (If you’ve watched the show, you know exactly what I’m talking about here.) A “Tomato Risotto” was created by the duo Rachel and Julio, and it sounded so delicious, so my brain went into brainstorm mode… the acidity and sweetness of tomatoes needed to shine through, along with a colorful presentation. (I am, however, very thankful that I had more than 30 minutes to put a side dish together.)
So, let’s get into it…
Let me stress that your main flavor is coming from the Tomato Stock. It must taste flavorful. You’re going to spend about the same amount of time creating the stock as it takes to cook the risotto. The stock is your foundation. It takes time and attention. Cutting corners (using canned tomatoes, lower-quality stock, etc.) will not give you the results that this recipe is intended to give.
I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. This recipe places the spotlight on The Spice and Tea Exchange’s Tomato Powder. It is a concentrated flavor that enhances other tomato flavors in the dish, so you can feel free to use tomato paste, canned tomatoes, etc. and still taste the Tomato Powder. Keep the spice refrigerated for storage.
Chicken stock is more flavorful than chicken broth. The concentrate/bouillon is helpful in a pinch, but generally very salty. I use Kitchen Basics brand Unsalted Chicken Stock. Swanson is not very flavorful.
I have instructions for removing the skin and seeds from the cocktail tomatoes. You may leave them if you do not want to take the extra steps, but it does create a more elegant dish if you remove them. Also, the seeds will float, so skimming off any rogue seeds is super-easy.
You can use this Tomato Stock recipe as a basis for vegetable soup, etc. Yumm-O!
Arborio rice is the most commonly used rice for risotto dishes. However, other medium-grain rice can work just as well, such as Carnaroli and Valencia rice.
I have included a Roasted Tomato recipe that brings another level of tomato flavor. Please don’t skip them. They truly are a wonderful addition to this dish.
This is not a “30-minute or less recipe” nor is it a recipe that you can clean your house or help a kid with homework at the same time. It takes time and attention. Your efforts will be rewarded.
Enjoy!
Tomato Risotto
Ingredients
Roasted Tomatoes:
- 1 pound cocktail tomatoes, halved, or cherry tomatoes
- 1 tablespoon excellent-quality extra-virgin olive oil
- freshly-cracked black pepper, to taste
- Shallot Sea Salt, or fine sea salt, The Spice and Tea Exchange
Tomato Stock:
- 8 cups unsalted or low sodium chicken stock, homemade or an excellent brand (Kitchen Basics, unsalted)
- 3 tablespoons tomato paste
- 2 teaspoons Tomato Powder, The Spice and Tea Exchange
- 1/2 teaspoon Smoked Paprika, hot or mild, hot or mild, The Spice and Tea Exchange
- 1/2 teaspoon finely Ground White Pepper, The Spice and Tea Exchange
- 3 teaspoons kosher salt, use less if using another salt
- 1/4 teaspoon Crushed Red Pepper Flake, The Spice and Tea Exchange
- 1 pound cocktail tomatoes, halved, seeds removed, see Notes
Risotto:
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, 1/4" dice (approximately 1/2 cup)
- 2 garlic cloves, finely minced
- 1 cup Arborio rice, or Carnaroli rice (medium-grain rice), see Notes
- 1/4 cup Parmesan cheese, grated or shaved
- 2 tablespoons Italian parsley, or fresh chives, chopped
Instructions
- Make the Roasted Tomatoes. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
- Place the halved tomatoes, oil, and pepper in a medium bowl. Give a gentle toss to coat the tomatoes. Spread the tomatoes out on the baking sheet, cut side up. Sprinkle each tomato with a small pinch of Shallot Sea Salt. (Sprinkling each tomato will have less waste of the Shallot Sea Salt.)
- Bake the tomatoes for about 45 minutes to 1 hour, or until they are soft and some caramelization is seen.
- Remove them from the oven and set aside until ready to use in the risotto recipe. Roasted Tomatoes can be made up to 2 days in advance in the refrigerator, well-covered, then brought to room temperature before serving with the risotto.
- Make the Tomato Stock. In a medium saucepan, heat the stock, tomato paste, tomato powder, smoked paprika, white pepper, salt, crushed red pepper if using, and halved tomatoes.
- Bring the stock mixture up to a gentle boil over medium-high heat. Allow the stock to cook for about 4 to 5 minutes. Using a slotted spoon, remove the tomatoes. When slightly cooled enough to handle, remove and discard the skins. Place the tomatoes back into the stock. (You can skim out any stray seeds if you prefer.)
- Keep the stock at a low simmer while cooking the risotto.
- Make the risotto. In a wide, shallow skillet, heat the oil over medium-low heat.
- Add the shallots and stir well to coat in the oil. Cook, stirring often, until the shallots are softening. Turn the heat down if the shallots are browning at all.
- Add the garlic and stir for 20 seconds continually.
- Add the rice and stir continually to “toast.” The rice should turn opaque and have a nutty fragrance. Do not burn.
- Add about 1 cup of the stock and its tomatoes to the risotto and stir until the liquid has been absorbed. Add another cup of the stock and stir again until the liquid has absorbed. Continue this process of adding stock and tomatoes, stirring until the risotto will not absorb any more liquid and the risotto is just tender with a slight “bite” (not hard and gritty) in the center, and the sauce is creamy. This could take 35 to 45 minutes.
- Pour the risotto into a serving bowl, top with parsley or chives, Roasted Tomatoes, and shaved Parmesan.
- Serve very warm.
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