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Tomato Risotto
Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.
CategoryLunch
Total Time30 min
DifficultyEasy
Yields2 servings
CuisineItalian
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 1 small onion, chopped
- 1½ cups arborio rice
- ½ cup dry white wine
- 1 cup Tomato Water
- 1 Tbsp. unsalted butter
- 2 Tbsp. grated Parmesan plus more for serving
- 6 Oil-Poached Tomato halves, coarsely chopped
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Bring 6 cups water to a boil over medium heat; remove from heat, cover and keep warm.
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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).
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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. Serve risotto topped with more Parmesan.