CookEat Recipe
Tomato Risotto
Buttery risotto with a freshly cooked and sieved tomato, onion and herb sauce, finished with Parmesan.
Method
Steps
Step 1
Gather the ingredients: 500 g risotto rice; 100 g butter; About 1.5 litres hot water, with extra if needed; 60 g grated Parmesan; For the sauce: 7 ripe tomatoes, quarter of an onion, 1 garlic clove, 1 finger-length piece of celery, a few basil leaves and 1 tablespoon chopped parsley; 1 tablespoon olive oil; Salt and black pepper to taste.
Step 2
For the sauce, finely chop the onion, garlic, celery, basil and parsley and roughly chop the tomatoes. Put them all together in a pan with the olive oil, salt and pepper. Cook, stirring occasionally, until thickened like a loose cream, about 20–30 minutes, then press through a sieve.
Step 3
Melt the butter in a separate pan, add the rice and stir until it has taken up the butter. Begin adding hot water a little at a time, stirring regularly and keeping enough liquid in the pan for even cooking.
Step 4
At about half the rice cooking time, add the tomato sauce, starting with about 400 ml and adding more to taste. Continue cooking with hot water as needed until the rice is just tender, about 16–20 minutes total.
Step 5
Stir in the Parmesan just before removing from the heat. Season to taste and serve promptly, fairly dry but moist. Refrigerate any unused sauce promptly in a shallow container, use within 2–3 days or freeze.
Step 6
For the pancetta variation, replace the tablespoon of olive oil in the sauce with about 30 g finely chopped pancetta, cooking it with the tomatoes and vegetables from the start. For the simpler tomato version, cook the same tomatoes alone until collapsed and thickened, then sieve them; a few celery pieces or parsley and basil leaves may cook with them if desired. Use this simple tomato juice at the same halfway point in the rice cooking.
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