Easy Tomato Risotto Recipe Anyone Can Make

https://food52.com/recipes/tomato-risotto-risotto-al-pomodoro

Today we’re going to be making a tomato risotto to celebrate tomato season. 3 tablespoons of butter, 3 tablespoons of olive oil. Once the butter has melted in and the olive oil is nice and shiny, you want to give things a little bit of a stir. And then it’s time to add your onions. So once the onions have been cooking for about 3 minutes, they’re starting to get translucent. They’re not quite there yet. We’re going to add about a tablespoon of tomato paste. And we’re going to let this cook for about 3 more minutes. And we already have our chicken stock heating up on a separate burner. You can also use vegetable stock. Feel free to make do with what you have. Just because it’s different doesn’t mean it’s going to be bad. Now, this has been cooking a bit. The onions are pretty translucent. Everything smells really great and aromatic. We’re going to add in our rice to toast. Zoto is really a lesson in patience. It’s actually a really nice meal to cook when you’re having a dinner party. You can really enjoy the process of cooking. You’re going to do about 3/4 of a cup of white wine. If you can drag your spatula through the rice and it doesn’t go back into the center, that means it’s probably time to add more liquid. You’re going to add pata. It’s time to start adding some of the stock that we have on the stove and mix it into the rice. Cooking our risotto is a great exercise in cooking with your five senses and adjusting. Okay, so the flavor is great, but the rice is still hard. So, we’re going to keep cooking. Added a little bit of chili flake, too. And now the texture is almost there. So, we’re going to grate up some cheese to toss in at the end. When it’s finished, it should be a little saucy. It should be starchy, sticking together, a little bit al dente, but not too much. Tastes great. Nice and summery. It has a really nice depth of flavor and the parmesan makes it a little earthfy.