Tomato Cheese Risotto Food

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE

Steps:

• In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
• Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
• Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
• Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

RICH TOMATO AND BACON RISOTTO

Steps:

• Heat the stock and water in a saucepan and allow to simmer gently.
• Heat the olive oil in a large pot.
• Saute the onion and bacon until soft.
• Add the risotto rice and garlic and stir for 1 minut.
• add the crushed tomatos.
• Add the hot stock a cup at a time.
• Stirr in the stock until absorbed and the rice is tender (about 20 minutes).
• Take off the heat and stir in the parmesan cheese and cracked pepper to tast.
• Servce with steak or roast beef, or as a meal in itself.

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 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 & CHEESE RISOTTO

Steps:

• In large, nonstick skillet over medium heat, melt 1 T butter. Cook tomatoes in hot butter, 3 to 5 minutes, until tender. Remove tomatoes, set aside. Cook onions in remaining 1 T butter, 3 to 5 minutes, until tender. Add rice; cook 2 to 3 minutes stirring frequently. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup broth.
• Cook, uncovered, until broth is absorbed, stirring constantly. Continue stirring, adding remaining 1 cup broth & water, allowing each cup to be absorbed before adding another, until rice tender & mixture has creamy consistency. (Total cooking time will be about 25 to 30 minutes.).
• Stir in cheese, milk & reserved tomatoes; cook until heated through. Add salt & pepper to taste. Serve immediately.