I swear, if I had a dollar for every tomato I ate during the summer… I don’t want to speak too soon, but it looks like tomato season is safe this year. Everybody’s favorite red summer fruit is thriving and readily available at markets across the country and I am snapping them up by the dozen. It is not unusual to find a caprese salad or fresh tomato sauce in my house these days since, after all, those are perhaps two of the most popular tomato dishes around. But the other day I needed a change. So, I turned to my old favorite cookbook, Apples For Jam by Tessa Kiros, and set about pulling together a great tomato risotto. Warm and hearty it showcased the flavor of fresh summer tomatoes in a whole new way. —
Tomato Risotto
Adapted from Apples for Jam by Tessa Kiros
½ red onion, finely chopped
2 cloves garlic, smashed
Pinch red pepper
2 large basil leaves, torn
1 c. Arborio rice
4 T. olive oil
3 c. vegetable broth
1 c. crushed tomatoes, with juices (fresh or canned)
2/3 c. fresh mozzarella, cut into small cubes
½ c. Parmesan cheese, freshly grated
1. In a wide
heavy bottomed pan heat the olive oil. Add the onion and garlic, cook
for 5 minutes, or until light and golden. Add the red pepper flakes and
rice, cook for one minute more.
heavy bottomed pan heat the olive oil. Add the onion and garlic, cook
for 5 minutes, or until light and golden. Add the red pepper flakes and
rice, cook for one minute more.
2.
Next, add ½ c. of the tomatoes, 1 ½ c. hot broth and 1 of the torn
basil leaves. Reduce heat to low and simmer for 10 minutes, stirring
occasionally. Then, add the remaining tomatoes, broth and basil and
cook for 10 more minutes, until risotto is fully cooked.
Next, add ½ c. of the tomatoes, 1 ½ c. hot broth and 1 of the torn
basil leaves. Reduce heat to low and simmer for 10 minutes, stirring
occasionally. Then, add the remaining tomatoes, broth and basil and
cook for 10 more minutes, until risotto is fully cooked.
3.
Scoop out the smashed garlic and discard. Stir in the mozzarella and
Parmesan. Serve with extra Parmesan and drizzle of olive oil.
Scoop out the smashed garlic and discard. Stir in the mozzarella and
Parmesan. Serve with extra Parmesan and drizzle of olive oil.
