Best Provolone Risotto With Petite Tomatoes Recipes

RISOTTO WITH SLOW-ROASTED TOMATOES

Steps:

• Heat oven to 300. Cut tomatoes in half lengthwise. Place on a foil-lined baking sheet, cut side up. Brush with olive oil, scatter a few slivers of garlic on each, season with salt and pepper and place a piece of thyme sprig on top of each. Bake 3 hours. Discard thyme. Chop tomatoes and garlic.
• Place a 3-quart saucepan on medium heat, add pancetta and cook until fat starts to render and pancetta barely begins to brown. Add onion and sauté until soft but not brown. Stir in rice and cook a couple of minutes, until grains whiten a bit. Place stock in a separate saucepan on very low heat.
• Add wine to rice and onions, stir and cook just until it is absorbed. Start adding warm stock, about 1/2 cup at a time, stirring and adding more as it is absorbed. When 3 cups of the stock have been used, fold in tomatoes and sage. Season with salt and pepper. Risotto should be almost al dente. Continue cooking about 5 minutes more, adding a little more stock or some water if needed until rice is just done. Divide among 4 to 6 warm plates, top each with cheese and serve.

TOMATO RISOTTO

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.

PROVOLONE RISOTTO WITH PETITE TOMATOES

Steps:

• Heat olive oil in a stockpot.
• Add the shallot and garlic and saute until translucent.
• Add rice, stirring to coat.
• Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
• Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
• Remove the stockpot from heat, and add in butter and stir.
• Add in cheese, salt, and pepper, and stir until cheese is melted.
• Then stir in tomatoes.
• Garnish with basil.