Tomato Risotto

worth the effort!

Course Appetizer, Dinner, Main Course

Cuisine Italian

Keyword Risotto, Tomato Risotto

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 412kcal

Author AnotherFoodBlogger

Make the tomato stock by blending tinned tomatoes, stock and tomato paste together. Place in a saucepan and bring to a simmer
Bake the parma ham on a lined baking tray for approx. 8mins or until crispy – set aside until cooled and break into shards
Chop the cherry tomatoes in half, place in a non stick oven-proof pan and drizzle with oil, salt & pepper. Bake @ 180c for 15-20 mins
In a high sided frying pan, fry the shallot and garlic in 25g butter and a tbsp oil until soft
Add risotto rice and toast for 1 minute
Add wine and deglaze the pan, allowing the wine to reduce by ½
Gradually add the tomato stock, one ladle at a time, stirring gently until nearly all the stock has gone and then add the next ladle.
When you add the final of stock, stir in the remaining 75g butter and parmesan cheese – I add about ½ cup of cheese but this is personal preference
Serve topped with roasted tomatoes, parma ham shards, broken burrata (it’ll be messy!) and basil leaves

Tips/Tricks

risotto can seem tough to make but it’s surprisingly easy – you just need a hot pan and to add the stock gradually so the rice cooks evenly. If you add all the stock at once the rice will become too soft
ALWAYS finish the risotto with butter and cheese – this thickens it, adds gloss and makes it EXTRA tasty!
you can use this risotto recipe as a good base for any risotto – just use plain stock instead of tomato stock
risotto can be cooked in advance too – cook the risotto 50% of the way and then spread it onto a baking tray to cool quickly and then you can finish the risotto when your guests arrive later