Risotto Di Pomodoro Tomato Risotto Food

RISOTTO AL POMODORO

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.

RISOTTO DI POMODORO (TOMATO RISOTTO)

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

Steps:

• In a large skillet over medium heat, melt butter.
• Add onions, cook and stir for one minute than add rice.
• Stir frequently and cook for 2 minutes.
• Add broth and undrained tomatoes, bring to a boil.
• Cover and reduce heat to low; simmer for 20 minutes stirring occasionally.
• Uncover skillet and simmer an additional 5 minutes, stir occasionally.
• Remove from heat, stir in cheese, salt, and pepper.
• Serve immediately.

TOMATO RISOTTO

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.

TOMATO & MASCARPONE RISOTTO

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.