Tomato Risotto Risotto Al Pomodoro Recipe Foodcom Recipes

RISOTTO AL POMODORO

Steps:

• Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
• In large saute pan over medium heat, place olive oil and 2 tablespoons butter
• Add onion to saute pan and stir until translucsent
• Add rice to onions and stir
• Add tomatoes and stir
• Add wine, reduce to half
• Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
• Add a pinch of salt between ladles of broth
• Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
• When rice is tender and broth absorbed, place in serving bowl
• Add remaining tablespoon butter and grated cheese. Stir and serve immediately.

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.

TOMATO RISOTTO (RISOTTO AL POMODORO)

Steps:

• Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
• Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
• Add the shallots and cook for 1-2 minutes, until soft but not browned.
• Add the garlic.
• Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
• Pour in the wine and stir until it has been completely absorbed.
• Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
• Repeat.
• After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
• Reserve the last ladle of stock.
• Add the reserved stock, parmesan, basil, salt and pepper.
• Mix well.
• Remove from heat, cover and let rest for 2 minutes.
• Sprinkle with additional parmesan when serving.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

EASY BAKED TOMATO RISOTTO

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
• If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
• Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
• Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
• Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

TOMATO RISOTTO

Steps:

• Preheat the oven to 180 deg C.
• Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
• Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
• Add the puree and the tomatoes and stir well.
• Add a ladle of stock and allow that to bubble!
• Then add the rest of the stock and bring up to a simmer.
• Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
• After 10 minutes, remove it and stir once.
• Return to the oven for 10 minutes.
• When the risotto is ready, take it out, stir in the cheese and basil.
• Season and leave to stand for a few minutes before serving.