Best Teleme Cheese Risotto With Heirloom Tomatoes Recipes

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TELEME CHEESE RISOTTO WITH HEIRLOOM TOMATOES RECIPE - (4/5)



Teleme Cheese Risotto with Heirloom Tomatoes Recipe - (4/5) image

Provided by รก-4010

Number Of Ingredients 12

1/4 C yellow onions (small dice)
5 C chicken stock
1/2 C white wine
1 tbsp salt (kosher)
2 bay leaves
3 C Arborio rice
2 tbsp butter
1/2 C parmesan
pinch black pepper
Extra Virgin Olive Oil
1/4 C Teleme cheese
3-4 assorted heirloom tomatoes

Steps:

  • Warm 3 tbsp of olive oil in large sauce pan, sweat (no color) onions with bay leaves, about 8-10 min, stir in risotto, mix for two min. Add white wine and reduce heat, reduce wine, add half of the chicken stock, stir often using the rest of stock (about 20 min.). Mix in butter, Parmesan, Teleme cheese until all is melted and creamy, add salt if needed. Divide onto warm plates. Slice assorted tomatoes, lay on top of risotto, top with grey salt, fresh cracked pepper, basil leaves.

TOMATO RISOTTO



Tomato Risotto image

Once 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.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

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.

POLENTA WITH FRANKLIN'S TELEME



Polenta with Franklin's Teleme image

Oltranti gives this dish a velvety finish with Franklin's Teleme, a soft, tangy cheese made in Northern California. If you can't find it, use a combination of mascarpone and Parmigiano-Reggiano.

Provided by Tony Oltranti

Number Of Ingredients 5

6 cups cold water
1 1/2 cups polenta (not quick-cooking)
2 teaspoons fine sea salt
1/2 stick unsalted butter
1/2 pound Franklin's Teleme cheese, or 3/4 cup mascarpone and grated Parmigiano-Reggiano

Steps:

  • Stir together water, polenta, and sea salt in a heavy medium saucepan, then bring to a boil, covered. Simmer, uncovered, stirring constantly with a long-handled wooden spoon, until smooth and creamy, about 20 minutes. If mixture starts to tighten and get dry, add more water (up to 1/2 cup).
  • Remove from heat and stir in butter. Pull cheese into pieces and stir into polenta until incorporated. Season with sea salt and pepper.

HEIRLOOM TOMATO RISOTTO



Heirloom Tomato Risotto image

Make and share this Heirloom Tomato Risotto recipe from Food.com.

Provided by LaxLily

Categories     Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 cup arborio rice
1 cup white wine
8 cups chicken stock
1/2 cup heavy whipping cream
1/4 cup parmesan cheese
1 1/2 cups diced heirloom tomatoes (peeled)
3/4 cup chopped asparagus
1/4 cup diced leek
1 tablespoon chopped basil
1 tablespoon chopped tarragon
1 teaspoon cracked black pepper

Steps:

  • Heat shallow saucepot over medium heat.
  • Melt 2 Tb of butter in pot.
  • Toast Arborio rice for two to three minutes.
  • Re-glaze with white wine.
  • Reduce wine until it's completely gone/.
  • Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
  • After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
  • Be sure you are stitting often with spatula to avoid sticking.
  • When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
  • If risotto seems to thickened, thin out with a little more stock.
  • Cook for one to two more minutes, making sure not to break up the tomatoes.
  • Finish with last tablespoon of butter.

Nutrition Facts : Calories 423, Fat 18.5, SaturatedFat 10.1, Cholesterol 55.7, Sodium 578.8, Carbohydrate 43.3, Fiber 2.2, Sugar 7.1, Protein 13.6

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