RISOTTO AL POMODORO
Tomato Risotto Italian Recipe From Paola Benecchi
Provided by Paola Bennechi
Categories Side Dish
Number Of Ingredients 10
Steps:
- Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
- In large saute pan over medium heat, place olive oil and 2 tablespoons butter
- Add onion to saute pan and stir until translucsent
- Add rice to onions and stir
- Add tomatoes and stir
- Add wine, reduce to half
- Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
- Add a pinch of salt between ladles of broth
- Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
- When rice is tender and broth absorbed, place in serving bowl
- Add remaining tablespoon butter and grated cheese. Stir and serve immediately.
Nutrition Facts : Calories 320 kcal, Carbohydrate 40 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 2076 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
RISOTTO DI POMODORO (TOMATO RISOTTO)
Categories: Kids, Gluten free, Dairy free (substitute butter with olive oil and eliminate the cheese), Vegetarian, Healthy, Quick and Easy This is the risotto version of pizza margherita. Tomato risotto is a traditional Italian dish. It is also traditional when making risotto to "mantecare" the risotto to finish it. This typically means to stir in a pat of butter. I decided instead to top the risotto with a small piece of burrata cheese (the best mozzarella cheese you can find can be substituted here). My children love "pizza rice" and so will you. It is also a good crowd-pleasing yet sophisticated dish for entertaining (particularly as it is vegetarian, gluten-free and can be modified to be vegan).
Provided by Woo Wei-Duan
Categories First Course (Primo)
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the onion with the olive oil and butter until the onion is translucent and soft, but not coloured (10 to 15 minutes).
- Add the rice and stir to toast until it makes a squeaking sound, 4 to 5 minutes.
- Add 60 mls of stock, stirring until it evaporates (1 to 2 minutes).
- Add the tomatoes, salt and 150 mls of stock, stirring continually.
- When all the broth is absorbed, add another 150 mls and repeat. Keep enough liquid in the pan and stir continuously so that the rice does not stick to the pan and cooks evenly.
- Keep adding the broth until the rice is cooked (about 20 minutes in total from when the rice was added). It should be firm to bite but not unpleasantly hard. There should be enough liquid to coat the rice but not so much that the rice floats in it. Remove the rice from the heat. Stir in the basil and the Parmigiano-Reggiano cheese.
- Serve topped with 50 grams each of burrata cheese (optional).
TOMATO RISOTTO (RISOTTO AL POMODORO)
This is a favorite around our place. Best when you can use fresh sun-ripened tomatoes with lots of flavor and nice red color. Requires lots of hands-on time, but definitely worth it. This comes from a cookbook called "Risotto" which contains all vegetarian recipes.
Provided by Simply Chris
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
- Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
- Add the shallots and cook for 1-2 minutes, until soft but not browned.
- Add the garlic.
- Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
- Pour in the wine and stir until it has been completely absorbed.
- Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
- Repeat.
- After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
- Reserve the last ladle of stock.
- Add the reserved stock, parmesan, basil, salt and pepper.
- Mix well.
- Remove from heat, cover and let rest for 2 minutes.
- Sprinkle with additional parmesan when serving.
Nutrition Facts : Calories 328.2, Fat 13.3, SaturatedFat 7.2, Cholesterol 31.8, Sodium 297.3, Carbohydrate 39.4, Fiber 2.6, Sugar 3.5, Protein 11.5
TOMATO & MASCARPONE RISOTTO
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
TOMATO RISOTTO
One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!
Provided by Charishma_Ramchanda
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 deg C.
- Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
- Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
- Add the puree and the tomatoes and stir well.
- Add a ladle of stock and allow that to bubble!
- Then add the rest of the stock and bring up to a simmer.
- Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
- After 10 minutes, remove it and stir once.
- Return to the oven for 10 minutes.
- When the risotto is ready, take it out, stir in the cheese and basil.
- Season and leave to stand for a few minutes before serving.
Nutrition Facts : Calories 288.8, Fat 10.7, SaturatedFat 4.8, Cholesterol 18.9, Sodium 139.8, Carbohydrate 41.8, Fiber 2.6, Sugar 2.9, Protein 6.7
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