Tomato Risotto Recipes

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.

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.

Steps:

• Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
• Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.
• Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes. Drain the chicken and discard the water (this will not remove flavor, just the blood and much of the coagulated proteins that cause scum). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water, if necessary, to keep the level consistent.
• After 1 hour simmering, add onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add parsley and thyme and simmer for an additional 15 minutes. Take pot off heat and strain stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.
• Yield: approximately 12 cups stock
• Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.
• Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.
• Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.
• Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice
• Colicchio: "A white chicken stock is the first step toward making brown chicken stock; it also has many uses of its own."
• "Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable...The leftover roasted garlic, incidentally, has a creamy, mellow flavor not found in the raw vegetable and makes a great spread on a piece of crusty bread."

Steps:

• In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
• Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
• Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
• When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

Steps:

• Bring a large pot of water to a boil.
• Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
• Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.
• Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.
• Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.
• Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).
• Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.
• Serve topped with chopped fennel fronds.

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Steps:

• 1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
• 2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
• 3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
• 4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
• To serve 6 as a first course, 10 as a side dish. Increase broth to 2 3/4 cups and double all other ingredients. Heat butter in a 14" x 11" x 2" dish for 2 minutes. Add onions and garlic and cook for 3 minutes. Add rice and cook for 4 minutes more. Stir in tomatoes and broth and cook for 18 minutes. Stir and cook for 18 minutes more. Remove from oven. Stir in pepper, cheese, and salt to taste.

Steps:

• Preheat oven to 180°C.
• Line a baking tray with non-stick baking paper.
• Place the cherry tomato halves in a single layer on lined tray.
• Place garlic on tray.
• Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
• Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
• Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
• Set aside.
• Bring the stock just to the boil in a saucepan.
• Reduce heat and hold the stock at a gentle simmer.
• Heat remaining oil in a medium heavy-based saucepan over medium heat.
• Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
• Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
• Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
• Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
• Cook until rice is tender yet firm to the bite and risotto is creamy.
• Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
• Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
• Taste and season with salt (if needed) and pepper.
• Add the tomatoes and fold through the rice gently.
• Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

Steps:

• Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
• Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
• Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.