ROASTED TOMATO RISOTTO
Provided by Food Network
Time 6h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
- Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.
- Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes. Drain the chicken and discard the water (this will not remove flavor, just the blood and much of the coagulated proteins that cause scum). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water, if necessary, to keep the level consistent.
- After 1 hour simmering, add onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add parsley and thyme and simmer for an additional 15 minutes. Take pot off heat and strain stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.
- Yield: approximately 12 cups stock
- Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.
- Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.
- Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.
- Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice
- Colicchio: "A white chicken stock is the first step toward making brown chicken stock; it also has many uses of its own."
- "Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable...The leftover roasted garlic, incidentally, has a creamy, mellow flavor not found in the raw vegetable and makes a great spread on a piece of crusty bread."
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
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
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
More about "tomato risotto recipes"
TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (45)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
TOMATO RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 1 minServings 6
- Heat oil in a large saucepan over medium heat; add onion and cook, stirring often, until soft, about 5 minutes. Add rice and cook, stirring constantly, 2 minutes. Add wine and cook, stirring constantly, until evaporated, about 1 minute. Add ½ cup water and cook, stirring often, until water is absorbed. Continue adding water by ½-cupfuls, stirring often, until rice is tender but still firm to the bite, 20–25 minutes. (You may not need all the water).
- Mix in Tomato Water, butter, and 2 Tbsp. Parmesan; season with salt and pepper. Simmer, stirring often, until liquid is mostly absorbed, about 2 minutes. Mix in Oil-Poached Tomatoes.
QUICK TOMATO RISOTTO | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
4.1/5 (45)Estimated Reading Time 2 minsCategory MainsCalories 2134 per serving
- Heat the oil over medium-high heat in a heavy-bottomed sauté pan or wok (I always use a wok for risotto). Add the onion and sauté until it softens and becomes translucent and slightly golden. Do not burn it. This will take about 7-10 minutes. If the onion appears to be cooking too quickly, turn the heat down a little.
- Add the rice to the onions and fry, stirring until you hear the rice clicking against the sides of the pan. Turn the heat to medium-high.
- Add the tomato sauce and 1 ladle of the warm stock to the rice and onions. Cook, stirring until the liquid is nearly absorbed. The rice shouldn’t get completely dry. Add 2 more ladles of the warm stock to the rice and cook, stirring, until it is nearly all absorbed. Repeat until the rice is nearly cooked. It should have a lot of bite but have lost any chalky texture.
- Add the rest of the stock to the rice. Beat the butter and Parmesan into the rice until it looks creamy. Check for seasoning. Stir in the basil leaves and cover the risotto tightly. Remove it from the heat and let it sit for 3-5 minutes.
WE’RE IN LOVE WITH THIS TOMATO RISOTTO - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di SabatinoEstimated Reading Time 2 mins
TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
From feastingathome.com
TOMATO RISOTTO RECIPE - WHISPER OF YUM
From whisperofyum.com
TOMATO RISOTTO RECIPE | SO MUCH FOOD
From somuchfoodblog.com
TASTE OF ITALY: 19 IRRESISTIBLE MUST-TRY RECIPES - MSN
From msn.com
TOMATO RISOTTO | DINNER RECIPES | GOODTO
From goodto.com
EASY DINNER IDEAS FOR TONIGHT - THE NEW YORK TIMES
From nytimes.com
TOMATO RISOTTO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TOMATO RISOTTO RECIPE | RISOTTO AL POMODORO - RECIPES …
From recipesfromitaly.com
CREAMY TOMATO RISOTTO WITH CRISPY GARLIC CRUMBS
From kitchensanctuary.com
RECIPE: 20-MINUTE FRESH TOMATO RISOTTO | THE KITCHN
TOMATO RISOTTO | RICARDO
From ricardocuisine.com
TOMATO RISOTTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SAUSAGE AND SUN-DRIED TOMATO RISOTTO DOESN’T REQUIRE ALL THAT EXTRA ...
From apnews.com
CREAMY TOMATO RISOTTO RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
EASY PASTA RECIPES READY IN LESS THAN 45 MINUTES - REAL SIMPLE
From realsimple.com
ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
WHAT’S COOKING TODAY: TOMATO AND BACON RISOTTO - DAILY MAVERICK
From dailymaverick.co.za
CARMELLINI'S TOMATO RISOTTO RECIPE - ANDREW CARMELLINI …
From foodandwine.com
KNORR® RICE CUPS | GARDEN TOMATO RISOTTO | KNORR US
From knorr.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #rice #vegetables #easy #european #beginner-cook #kid-friendly #italian #stove-top #dietary #one-dish-meal #comfort-food #inexpensive #pasta-rice-and-grains #tomatoes #taste-mood #savory #equipment #number-of-servings #presentation #served-hot
You'll also love