Heirloom Tomato Risotto Recipes

TOMATO RISOTTO

Steps:

• 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 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 and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive 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.

HEIRLOOM TOMATO RISOTTO

Steps:

• Heat shallow saucepot over medium heat.
• Melt 2 Tb of butter in pot.
• Toast Arborio rice for two to three minutes.
• Re-glaze with white wine.
• Reduce wine until it's completely gone/.
• Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
• After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
• Be sure you are stitting often with spatula to avoid sticking.
• When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
• If risotto seems to thickened, thin out with a little more stock.
• Cook for one to two more minutes, making sure not to break up the tomatoes.
• Finish with last tablespoon of butter.