Tomato Risotto Risotto Al Pomodoro Recipes

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.

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.