Best Risotto With Slow Roasted Tomatoes Recipes

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.

GARLIC AND ROASTED TOMATO RISOTTO

Steps:

• Preheat oven to 180°C.
• Line a baking tray with non-stick baking paper.
• Place the cherry tomato halves in a single layer on lined tray.
• Place garlic on tray.
• Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
• Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
• Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
• Set aside.
• Bring the stock just to the boil in a saucepan.
• Reduce heat and hold the stock at a gentle simmer.
• Heat remaining oil in a medium heavy-based saucepan over medium heat.
• Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
• Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
• Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
• Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
• Cook until rice is tender yet firm to the bite and risotto is creamy.
• Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
• Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
• Taste and season with salt (if needed) and pepper.
• Add the tomatoes and fold through the rice gently.
• Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.