Best Risotto Al Pomodoro Tomato Risotto Recipes

RISOTTO AL POMODORO

Steps:

• Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
• In large saute pan over medium heat, place olive oil and 2 tablespoons butter
• Add onion to saute pan and stir until translucsent
• Add rice to onions and stir
• Add tomatoes and stir
• Add wine, reduce to half
• Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
• Add a pinch of salt between ladles of broth
• Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
• When rice is tender and broth absorbed, place in serving bowl
• Add remaining tablespoon butter and grated cheese. Stir and serve immediately.

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.

RISOTTO DI POMODORO (TOMATO RISOTTO)

Steps:

• Heat the onion with the olive oil and butter until the onion is translucent and soft, but not coloured (10 to 15 minutes).
• Add the rice and stir to toast until it makes a squeaking sound, 4 to 5 minutes.
• Add 60 mls of stock, stirring until it evaporates (1 to 2 minutes).
• Add the tomatoes, salt and 150 mls of stock, stirring continually.
• When all the broth is absorbed, add another 150 mls and repeat. Keep enough liquid in the pan and stir continuously so that the rice does not stick to the pan and cooks evenly.
• Keep adding the broth until the rice is cooked (about 20 minutes in total from when the rice was added). It should be firm to bite but not unpleasantly hard. There should be enough liquid to coat the rice but not so much that the rice floats in it. Remove the rice from the heat. Stir in the basil and the Parmigiano-Reggiano cheese.
• Serve topped with 50 grams each of burrata cheese (optional).

RISOTTO AL POMODORO (TOMATO RISOTTO)

Steps:

• Set Global Sun Oven out to preheat. Bring broth to boil in a medium pot. Heat butter in a separate light-weight dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine; cook until it evaporates, about 2 minutes. Stir in tomato puree and then the hot broth, cover and transfer the pot to the Sun Oven. Cook for 25 minutes. Take a quick peek to see if the broth has been absorbed, if not continue cooking for another 5 minutes. Remove from Sun Oven, stir in the cheese and basil. Serve immediately. Pass the additional cheese for each person to add to taste.