Tomato Risotto Food

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:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
• Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
• Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
• When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
• Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

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.

ROAST TOMATO RISOTTO

Steps:

• Preheat the oven to 220C/200C fan/gas 7 and line a baking tray with greaseproof paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.
• Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.
• Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.

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:

• 1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
• 2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
• 3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
• 4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
• To serve 6 as a first course, 10 as a side dish. Increase broth to 2 3/4 cups and double all other ingredients. Heat butter in a 14" x 11" x 2" dish for 2 minutes. Add onions and garlic and cook for 3 minutes. Add rice and cook for 4 minutes more. Stir in tomatoes and broth and cook for 18 minutes. Stir and cook for 18 minutes more. Remove from oven. Stir in pepper, cheese, and salt to taste.

TOMATO AND SAUSAGE RISOTTO

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

TOMATO RISOTTO

Steps:

• Bring a large pot of water to a boil.
• Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
• Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.
• Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.
• Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.
• Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).
• Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.
• Serve topped with chopped fennel fronds.

CHICKEN & TOMATO RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.

QUICK TOMATO RISOTTO

Steps:

• Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
• Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.