Tomato Risotto

This tomato risotto is intensenly flavored and suprisingly light. It is a testament to the joys that simple Italian cusine can provide. Risotto should be served "al dente" and required careful attention. The results will be delicious and well worth the effort. Recipe from Lachlan Mackinnon-Patterson, owner of Frasca Food and Wine, Boulder, Colorado. (Wall Street Journal: Cooking and Eating), June 25-26, 2011

Tomato Risotto
Tomato Risotto

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup extra-virgin olive oil

  • 1/2

    cup yellow onion, diced small

  • 1

    tablespoon salt, plus extra for seasoning

  • 4-6

    cups water

  • 1

    pound juicy, ripe tomatoes

  • 2

    stalks celery

  • 2

    cups Carnaroli or arborio rice

  • 4

    tablespoons basil, chopped medium-fine

  • 1

    cup grated parmesan cheese

  • 2

    tablespoons lemon juice

  • 1

    cup cherry tomatoes, halved

Directions

Set a medium heavy-bottomed pot over medium-low heat. Swirl in 2 tablespoons olive oil. Add onions and 1 teaspoon salt. Sweat onions until translucent, about 5 minutes. In another pot, bring water to a simmer. While water heats up and onions cook, juice tomatoes and celery. If you don't have a juicer, pulse tomatoes and celry in a food processor or blender until liquefied. Push through fine mesh strainer, reserving juice and discarding the solids. Turn onion pot's heat up to medium-high and stir rice into the sauteed onions. Toast 2 minutes, or until grains are hot and opaque. Deglaze pot with 2 cups simmering water. Stir until lliquid is absorbed and season with 2 teaspoons salt. Adjust heat to keep risotto at a steady simmer. Add another 1-2 cups simmering water and continue to stir often. Once liquid is absorbed, add another 1-2 cups water and continue to stir regularly. When rice has cooked for about 15 minutes, or once it is five minues shy of al dente, stir in tomato juice. Cook, while stirring, 4 additional minutes, or until risotto is creamy and rice is al dente. Quickly stir in 4 tablespoons olive oil, basil and paremesan. Remove from heat and add lemon juice. Taste and season with salt, if desired. In a small bowl, mix cherry tomatoes with 2 tablespoons olive oil and pinch of salt. Garnish risotto with tomato-oil mixture. Serve immediatly.

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