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EmailTweet 0 Full-screen Tomato Risotto
By Leslie Blythe Rice Instant Pot / Pressure Cooker, Sautéing, Simmering
August 8, 2021 I saw this recipe last Friday in The New York Times. Since I had some fresh tomatoes from the garden, I decided to make this Tomato Risotto. Tomato Risotto is so good with a sprinkling of parmesan and fresh basil. I actually made it in the Instant Pot, which is super easy and doesn't involve all the stirring. I included both instructions if you want to make it on the stovetop. There's nothing like summer tomatoes picked fresh from your garden. Warning: A non-numeric value encountered in /home3/blythes2/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82 Prep: 15 mins Yields: 4 - 6 Serving Ingredients Extra-virgin olive oil
1 large onion, diced (about 1½ cups)
Salt and pepper
1½ cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
½ cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
½ cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
parsley, chopped, for garnish
Snipped basil, for garnish Directions 1Put 1 tablespoon 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.
2Add 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.
3Add 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.
4When the liquid is absorbed, add the 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.
5Transfer 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. 6Once 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.
Instant Pot Instructions
1Set Instant Pot to Sauté function and add 1 tablespoon of oil. Then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
2Add 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.
3Add broth or water and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes. Turn valve to quick release. 4Remove lid and stir. Stir in the pecorino and 2 more tablespoons olive oil.
5Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table. Recipe featured in Let This Recipe Change How You Cook, The New York Times. Warning: A non-numeric value encountered in /home3/blythes2/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-fullscreen.php on line 3 close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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