Local Tomato Risotto

Local Tomato Risotto
Local Tomato Risotto

In the traditional Italian way, we start with a ton of olive oil and simmer it with onions and garlic. Then the rice is added and toasted slightly. The mixture is simmered in chicken stock while stirring regularly to cream the rice (which releases the starches). We finish the risotto with roasted local tomatoes, mascarpone cheese, Parmesan and salt.

Local Tomato Risotto

Serves 3-4


1/4 cup olive oil
1/2 sweet onion, chopped
2 cloves garlic, minced
2 cups carnaroli rice or aborio
6 cups chicken broth
1 pound tomatoes, roasted and chopped
1/2 cup Parmesan cheese, shredded
2 tablespoons mascarpone or butter
salt to taste

  1. Place chicken broth in saucepan and heat to a simmer.
  2. Heat olive oil to medium heat in a large fry pan or saucepan.
  3. Add onion and cook for 2 minutes.
  4. Add garlic and cook for an additional minute.
  5. Add rice and toast in pan for 2 minutes stirring regularly with a wooden spoon.
  6. Add 1 ladle of chicken broth and reduce heat to medium low.
  7. Stir rice constantly until liquid has absorbed.
  8. Add chicken broth 1 ladle at a time until all is gone or the rice is tender to the tooth.
  9. Add tomatoes and heat up.
  10. Cook until rice is thick then remove from heat.
  11. Add 1/4 cup Parmesan cheese, mascarpone and salt to taste.
  12. Place in serving dish and top with remaining Parmesan cheese.

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