Tomato Risotto [Risotto al pomodoro]
Servings: servings
Tomato Risotto is a creamy Italian dish made with rice, enriched with mascarpone and Parmesan cheese, and complemented by cherry tomatoes.
Ingredients
The Risotto
- 480 ml unsalted chicken broth or vegetable broth
- 3 Tbsp. extra virgin olive oil
- 200 g Arborio Rice or Baldo Rice not washed
The Tomatoes
- 50 g unsalted butter
- 225 g cherry tomatoes halved
- 80 g Mascarpone cheese
- 30 g Parmigiano Reggiano cheese freshly grated
- 1/2 tsp. salt to taste
- 1/4 tsp. freshly ground black pepper to taste
Notes
Instructions
The Preparation
- In a saucepan, bring the 480 ml unsalted chicken broth (or vegetable broth) to a boil and then reduce to a simmer. This will keep the stock hot for adding to the rice later.
- While the broth is getting to boil. Gather your ingredients. Clean and halve your 225 g cherry tomatoes.
- While the broth is getting to boil or starting to simmer. In a small saucepan, heat the 50 g unsalted butter over medium heat. Add the halved 225 g cherry tomatoes and gently cook for about 10 minutes until soft. You can mash it with a potato masher to create a sauce.
The Risotto
- While waiting for the tomato mixture to finish, in a large frying pan, heat the 3 Tbsp. extra virgin olive oil over medium heat. Add the 200 g Arborio Rice or Baldo Rice and stir well to coat the grains in the oil, about 2 minutes.
- Once the rice is well-coated, begin adding the hot broth one cup (approximately 120 ml) at a time, stirring constantly. Only add the next ladleful when the previous one has been fully absorbed. This process should take about 16–20 minutes, or until the rice is cooked but still al dente.
- When the risotto is cooked, remove it from the heat and stir in the 80 g Mascarpone cheese, 30 g Parmigiano Reggiano cheese, and the prepared tomato mixture. Season with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper or to taste. Fold gently to combine.
The Serving
- Allow the Tomato Risotto [Risotto al pomodoro] to rest a bit then serve warm.