Tomato risotto is delicious and simple to make. This basic risotto is lifted with tomato consommé and confit tomatoes.
Tomato risotto is a favourite family meal in our house. It’s a dish that my eldest daughter often asks for on her Birthday. It’s simple to cook but always a treat. Our wedding reception was all about the food and the vegetarian option on the day was a tomato risotto which my sister ordered. (Incidentally my sister is not vegetarian, she just loves it). She still speaks about that plate of food today as “the best plate of risotto” she’s ever eaten! Of course my favourite food is the humble tomato, so this recipe is perfection for me.
Do I have to use a tomato stock?
Our recipe states to use a tomato stock, but a vegetable stock will suffice. We just happened to have enough tomato consomme left over after a recent Supperclub and we knew it would pack a real punch of tomato flavour. However,we would recommend using a homemade stock. A good stock will always give your risotto more depth of flavour, perhaps adding 500ml vegetable stock and 250ml tomato juice.
Why you have to stir this tomato risotto?
Critical to a good risotto is to stir the rice constantly as it is this that releases the starches in the rice giving the dish its creamy consistency. However for someone like me who can’t sit still, standing stirring risotto really is a great feat of patience. Worth it all of course for that flavour packed plate of food at the end.
Can I make tomato risotto ahead of time?
I believe that risotto is best served when freshly made, straight from the pan. Otherwise the rice does tend to get really sticky. However, that’s not to say that you can’t heat up any leftovers, it just won’t have the same bite.
Additional recipe suggestions:
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
risotto with confit tomato
- 1 tbsp olive oil
- 25 g butter
- 1 small onion - diced
- 1 stick celery - diced
- 2 cloves garlic - crushed
- 125 ml white vermouth - or substitute white wine
- 160-200 g risotto rice
- 750 ml tomato stock - or substitute 500ml vegetable stock & 250ml tomato juice
- 6-8 sunblush or confit tomatoes - chopped
- 50 g mascarpone cheese
- salt and pepper
- basil to garnish
- Heat the olive oil and butter in a large saucepan over a medium heat, add the onion and celery and saute gently for 5 minutes, taking care to soften but not colour the vegetables. Add the garlic to the pan and stir gently for a further minute.
- Add the rice to the pan and continue to stir for a further 5 minutes. Do not leave the pan unattended otherwise the rice will stick.
- Turn the heat up and pour the vermouth into the pan and stir until the wine has reduced. At the same time place the stock into a separate saucepan over a low-medium heat to keep it warm.
- Turn the heat in the frying pan down to low and add a ladle of stock to the rice mixture, stirring all the time. Continue to add the stock a ladle at a time, reducing the stock after each ladle. Do not leave the pan but stir continuously, this will release the starches in the rice to give a creamier risotto.
- Once the stock has been added and reduced, this should take approximately 25-30 minutes, the rice should be al-dente and have a nice bite to it (do not over cook the rice).
- Stir in the mascarpone cheese and check the risotto for seasoning. Garnish with Basil and serve immediately.
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