Roasted Tomato Risotto

While we’re not quite at peak tomato season yet, I just couldn’t help making this roasted tomato risotto. The acid from the tomatoes really brings such a wonderful balance to the creamy risotto. Lightly roasting the tomatoes before utilizing them allows you to bring out their full flavor and makes peeling them a breeze. This risotto calls for not one, but two types of cheese: Parmesan and Pecorino (my favorite!) Topping the risotto with heirlooms, fresh basil, and a sprinkling of cheese produces the absolute perfect bite.

Ingredients:

2 cups Arborio rice

4 cups chicken or vegetable stock

1 cup white wine

1 cup grated Parmesan cheese

1 cup grated pecorino Romano

2 cloves fresh garlic, minced

1/2 yellow onion, finely chopped

8 plum tomatoes, halved, seeds removed

4 tablespoons unsalted butter

2 tablespoons olive oil

3 heirloom tomatoes (try to look for color variety)

Fresh basil

salt & pepper

To begin, heat the oven to 350 and place the halved tomatoes cut side up on a baking sheet. Drizzle with a bit of olive oil and season with salt and pepper. Roast in the oven for just 10 minutes. Then remove and let cool.

Once cooled, peel the skin from the tomatoes and dice them. Set aside.

Heat the stock in a saucepan on low-medium heat.

In a large pan (no nonstick for risotto) heat the butter and oil over medium heat. Add in the onions and cook until softened, about 5-6 minutes.

Next add in the rice and cook until just toasted. About 3 minutes.

Now add in the garlic and sauté for a moment. Add salt and pepper to the mixture.

Then add the tomatoes and stir to incorporate.

Add the white wine and allow it to come to a simmer while stirring.

Now begin to add 2 ladlefuls of stock. Stirring until almost absorbed. Repeat this process until all of the stock is used and the risotto is tender but still has a bit of bite to it. Continuously stirring the risotto is key, as is adding the liquid slowly.

Once you’ve completed the above, remove the risotto from the heat. Stir in the Parmesan and pecorino, reserving a bit of pecorino for topping.

Slice your heirlooms and top the risotto with a few slices and some fresh basil. Sprinkle on the cheese and serve immediately. Enjoy!