Roasted Tomato Risotto

Risotto is a culinary art of its own.  In fact, you can find cookbooks dedicated exclusively to risotto recipes.  Risotto uses a special rice, most commonly arborio, and it cooks up into a deliciously creamy texture with the the perfect touch of chewiness. Risotto has a bit of an upscale image attached to it but it’s actually very simple to make.  It just requires a little patience (only 20 minutes or so) and following a particular method.

This risotto incorporates the fresh and vibrant flavor of roasted tomatoes and garlic with the wonderful texture and flavor of melted mozzarella.  The tomatoes can be roasted ahead of time for convenience and the rest is finished in 30 minutes.  A simple yet elegant dish, this Roasted Tomato Risotto is perfect for a family meal, a couple’s night at home, or a dinner party.

Arborio is an Italian short-grain rice that is named after the town of Arborio where it is grown.  Because of its creamy-chewy consistency, it’s also a perfect choice for rice pudding.  Carnaroli, a medium-grained Italian rice that’s also grown in northern Italy, can also be used to make risotto, but it’s harder to find outside of Italy.  Carnaroli is considered the “king of Italian rices” and has a higher starch content than arborio, resulting in a luxuriously creamy texture with the perfect degree of chewiness.

Let’s get started!

Preheat the oven to 400 degrees F.  Place the tomatoes and garlic halves in a bowl, sprinkle with the sugar and a little salt and freshly ground black pepper, add the olive oil and toss to coat.  Spread the tomatoes and garlic out on a baking sheet and roast for about 40 minutes or until the skins have collapsed and are starting to brown.

Place the tomatoes/garlic in a blender with the chicken broth and blend until smooth.  Place the tomato broth in a medium stock pot and heat until hot.  Keep it hot.

Over medium-high heat, heat the olive oil and butter then add the onions and cook until soft and translucent, about 5-7 minutes.  Add the garlic and cook for another minute.

Add the arborio rice and seasonings and cook for another minute.

Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.

Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated.

Continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes).

The rice will begin to swell and become creamy in texture.

Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste.  If the rice is too dry, stir in a little extra hot chicken/vegetable broth.

Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.

5.0 from 3 reviews

Roasted Tomato Risotto

 

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Prep time

10 mins

Cook time

70 mins

Total time

1 hour 20 mins

 

: Kimberly Killebrew, www.daringgourmet.com

Serves: Serves 4

Ingredients

• 1 pound fresh whole tomatoes (cut in half or leave whole if using cherry tomatoes) PLUS ¼ cup of sun-dried tomatoes packed in oil, drained and chopped (optional for added flavor)
• 2 cloves garlic, peeled and halved
• ½ teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 3 cups chicken or vegetable broth
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 cup arborio rice or carnaroli rice (recommended)
• 1½ teaspoons chopped fresh rosemary (or ¾ teaspoon dried)
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup dry white wine
• 3 ounces cubed mozzarella
• Freshly grated Parmesan for serving
• Chopped fresh basil for serving

Instructions

1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
2. Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
3. Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
4. Add about ¼ of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
5. Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.

3.5.3240