I love tomato risotto and there is no better time than right now to enjoy it. With fresh, ripe tomatoes easily available and economical, this Slow Roasted Tomato Risotto is a great dish for a summer meal. We enjoyed it tonight with some fresh corn on the cob and sliced cucumber, fresh from our garden. It’s also a great meatless meal, which we’ve been trying to do a little more often.
A delicious roasted tomato risotto, with marscarpone and a topping of fresh cherry tomatoes.
It was a perfect dish for a somewhat cooler summer day. It feels a bit like Fall is in the air here. The days are not quite as warm and the nights are cool (8 ° C. overnight tonight!). Good sleeping weather. Another sure sign of Fall approaching is the deer showing up in our yard looking to find some crab apples for their dinner. Last year, the deer didn’t come to eat our apples and a big black bear came for them instead. So we’re happy to see the deer back!
But back to the risotto, if you happened to make some of the slow-roasted tomatoes I posted about last week, you can use them in the recipe and save yourself some time. And if you froze some slow-roasted tomatoes, you can also enjoy this risotto all winter long.
- For the roasted tomatoes:
- 1 pound tomatoes (about 8 small beefsteaks)
- 1/4 teaspoon salt and coarse-ground black pepper
- 1 tsp. fresh thyme leaves
- 1 tsp. finely chopped fresh rosemary
- 1 clove garlic, sliced thin
- For the tomato topping:
- 2 cups halved cherry tomatoes
- 2 Tbsp. extra virgin olive oil
- Pinch of salt
- For the rice:
- 5 cups chicken stock (or vegetable stock or water)
- 1 Tbsp. butter
- 1/4 cup extra virgin olive oil
- 1 small onion, chopped (about 1/2 cup)
- 1/4 teaspoon red pepper flakes
- 2 cups Arborio rice
- 1/2 cup white wine
- To finish the dish:
- 2 tablespoons mascarpone cheese (* See substitution suggestion below)
- 1/4 cup grated Parmigiano-Reggiano, plus more for sprinkling
- 1 Tbsp. chopped rosemary
- 1 1/2 tsp. salt
- 1/2 tsp. coarse-ground black pepper
- To prepare the baked tomatoes: Preheat the oven to 400° F. Cut the tomatoes in half and place them cut side up on a baking sheet. Sprinkle them with a bit of salt, pepper, thyme, and rosemary. Lay a slice or two of garlic on top of each tomato half. Bake the tomatoes on the middle rack of the oven, uncovered, until they’re lightly browned and soft, about 1 hour.
- Remove the tomatoes from the oven and allow them to cool to room temperature. Chop the tomatoes roughly and reserve them in a bowl, together with their liquid. You will want to cut out the tough stem end of the tomatoes and, if you like, remove the tomato skin before chopping (if you'd rather not have the tomato skin in your finished dish).
- To prepare the tomato topping: Gently cook the cherry tomatoes, olive oil, and salt together in a small pot over low heat until the oil is bubbly, the tomatoes are soft. The mixture looks like a chunky sauce, about 20 minutes. Remove from heat and set aside.
- To prepare the rice: Put the chicken stock on to boil.
- Melt the butter and the olive oil together over high heat in another large pot. Add the onions and cook, stirring them until they’re really soft, about 2 minutes. Add the red pepper flakes and stir to combine.
- Add the Arborio rice to the pan and mix well, so all the rice grains are coated, about 1 minute. Add the white wine and continue cooking, stirring constantly to ensure that none of the rice sticks. Cook until the wine has been completely absorbed and the rice is soft but not sticky, about 1 minute.
- Add 3 cups of the boiling stock and the chopped baked tomatoes with their liquid. Continue cooking, stirring occasionally, until the rice is al dente, just beginning to cook through, and the stock (or water) has evaporated, about 7 minutes.
- Add the remaining 2 cups of stock and continue to cook, stirring well and often, until the rice has absorbed most of the liquid and become a thick, liquidy stew, another 7 to 8 minutes or so.
- To finish the dish: Remove the risotto from the heat.
- Add the mascarpone, Parmigiano-Reggiano, rosemary, salt, and pepper. Mix well until well combined. If the risotto is too thick, add a little leftover stock or a bit of water.
- Serve in individual bowls, topped with the cherry tomato mixture and a little more Parmigiano-Reggiano.
- *Substitution for Mascarpone:
- ounces of softened cream cheese
- /2 tsp. sour cream
- /2 tsp. whipping (35%) cream (liquid, not whipped)
- Combine all ingredients. Measure out 2 Tbsp. for recipe.