Tomato and basil risotto

Name: Tomato and basil risotto
Cook time: 1 h
Yield: 2-3
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil, plus more for drizzling; 1 brown onion, peeled and diced; 3 garlic cloves, peeled and finely minced; pinch of chilli flakes; 1 litre low-sodium chicken or vegetable stock; 5 medium (tennis ball-sized) tomatoes (about 700g); 3 tbsp tomato concentrate; 200g cherry tomatoes (loose or on the vine); ½ cup dry white wine; 1 cup arborio or carnaroli rice; 2 tbsp grated parmigiano reggiano, plus extra for garnishing; ½ cup picked basil leaves, chiffonade-cut; 60g; salt and freshly cracked black pepper

Danielle Alvarez

February 24, 2023

Tomato risotto finished with stracciatella and parmigiano cheeses.William Meppem

Time:30 mins - 1 hourServes:2-3

When the weather co-operates, February is the month for tomatoes. They're never better than at the end of summer, and I always try to use as many as possible at this time of year. Tomatoes are the absolute star of this risotto. Use whichever variety of tomatoes you have that look and feel juicy and ripe. But remember, risotto waits for no one, so eat this marvellous summer dish the minute it's ready.

Ingredients

2 tbsp extra virgin olive oil, plus more for drizzling
1 brown onion, peeled and diced
3 garlic cloves, peeled and finely minced
pinch of chilli flakes
1 litre low-sodium chicken or vegetable stock
5 medium (tennis ball-sized) tomatoes (about 700g)
3 tbsp tomato concentrate
200g cherry tomatoes (loose or on the vine)
½ cup dry white wine
1 cup arborio or carnaroli rice
2 tbsp grated parmigiano reggiano, plus extra for garnishing
½ cup picked basil leaves, chiffonade-cut
60g stracciatella cheese
salt and freshly cracked black pepper

Method

Step 1
Preheat your oven to 200C (220C conventional).
Step 2
Set up a heavy-based pot over medium heat. When hot, add the olive oil with the diced onion, minced garlic, chilli flakes and a pinch of salt. Cook until the onions and garlic are soft and translucent, without colour (about 8 minutes).
Step 3
While the onions cook, place the stock of your choice into a small saucepan over a medium heat until just simmering. Then reduce heat to low and leave.
Step 4
Set up a fine mesh strainer over a mixing bowl. Cut the tomatoes in half through the "equator" and squeeze out the seeds over the strainer to capture the tomato water in the bowl underneath. Discard the seeds and reserve the water. Grate the fleshy side of the tomato on the large holes of a box grater until all you are left with is the skin. Discard the skin, reserving the pulp separately.
Step 5
Add the tomato pulp and concentrate to the pot with the cooked onions and garlic, stir and continue cooking over a medium heat until the mixture looks oily and concentrated (about another 6-8 minutes).
Step 6
While the tomato pulp cooks, place the cherry tomatoes on a baking tray lined with baking paper, drizzle with the remaining olive oil, sprinkle with salt and freshly cracked black pepper and roast in the oven for 20 minutes while you cook your risotto.
Step 7
Add the half cup of white wine to the tomatoes and onions and let that simmer until almost dry. Introduce the rice and coat it in all the tomatoey goodness. Add 2-3 ladles of stock to the pot and maintain a brisk simmer. Adjust your heat as necessary and stir continuously. Once the mixture begins to look dry again, add a few more ladles of stock and continue this process until the rice is al dente and all the stock is absorbed (about 20-25 minutes).
Step 8
Finish the risotto by adding the reserved tomato water, the grated parmigiano reggiano, and most of the basil leaves (reserving a couple of pinches for garnish). Taste and add salt if needed. (I like my risotto to be a little bit soupy and saucy, not thick and stodgy, so adjust with a spoonful or two of hot water as required to achieve your preferred consistency.) Turn off the heat.
Step 9
Divide into bowls and top with a spoonful of stracciatella, the roasted tomatoes, basil, extra parmigiano, a drizzle of olive oil and more black pepper. Serve immediately.