Teleme Cheese Risotto With Heirloom Tomatoes Recipe 45

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TOMATO RISOTTO

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



Tomato Risotto image

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.

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

ROASTED TOMATOES AND CHEESE WITH THYME

The oven does the work in this sweet, cheesy appetizer. Cherry tomatoes are roasted with fresh herbs and paired with a slightly nutty, creamy cheese. Serve with plenty of crusty bread or go all out South of France and serve with fougasse and tapenade.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 5



Roasted Tomatoes and Cheese with Thyme image

Steps:

  • Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.

3 tablespoons extra-virgin olive oil
1 1/2 pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately 1/2 inch deep
5 thyme sprigs
Flaky sea salt, such as Maldon
8 ounces double- or triple- cream goat's-and-cow's-milk- blend cheese, such as Nettle Meadow Kunik (available at nettlemeadow.com)

TELEME CHEESE RISOTTO WITH HEIRLOOM TOMATOES RECIPE - (4/5)

Provided by á-4010

Number Of Ingredients 12



Teleme Cheese Risotto with Heirloom Tomatoes Recipe - (4/5) image

Steps:

  • Warm 3 tbsp of olive oil in large sauce pan, sweat (no color) onions with bay leaves, about 8-10 min, stir in risotto, mix for two min. Add white wine and reduce heat, reduce wine, add half of the chicken stock, stir often using the rest of stock (about 20 min.). Mix in butter, Parmesan, Teleme cheese until all is melted and creamy, add salt if needed. Divide onto warm plates. Slice assorted tomatoes, lay on top of risotto, top with grey salt, fresh cracked pepper, basil leaves.

1/4 C yellow onions (small dice)
5 C chicken stock
1/2 C white wine
1 tbsp salt (kosher)
2 bay leaves
3 C Arborio rice
2 tbsp butter
1/2 C parmesan
pinch black pepper
Extra Virgin Olive Oil
1/4 C Teleme cheese
3-4 assorted heirloom tomatoes

HEIRLOOM TOMATO RISOTTO

Make and share this Heirloom Tomato Risotto recipe from Food.com.

Provided by LaxLily

Categories     Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12



Heirloom Tomato Risotto image

Steps:

  • Heat shallow saucepot over medium heat.
  • Melt 2 Tb of butter in pot.
  • Toast Arborio rice for two to three minutes.
  • Re-glaze with white wine.
  • Reduce wine until it's completely gone/.
  • Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
  • After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
  • Be sure you are stitting often with spatula to avoid sticking.
  • When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
  • If risotto seems to thickened, thin out with a little more stock.
  • Cook for one to two more minutes, making sure not to break up the tomatoes.
  • Finish with last tablespoon of butter.

Nutrition Facts : Calories 423, Fat 18.5, SaturatedFat 10.1, Cholesterol 55.7, Sodium 578.8, Carbohydrate 43.3, Fiber 2.2, Sugar 7.1, Protein 13.6

3 tablespoons butter
1 cup arborio rice
1 cup white wine
8 cups chicken stock
1/2 cup heavy whipping cream
1/4 cup parmesan cheese
1 1/2 cups diced heirloom tomatoes (peeled)
3/4 cup chopped asparagus
1/4 cup diced leek
1 tablespoon chopped basil
1 tablespoon chopped tarragon
1 teaspoon cracked black pepper

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