A modern twist on a family classic, Maddy DeVita reimagines her Nonna’s Red Risotto with pieces from our Modern Heritage Collection. 🤍
Explore Modern Heritage: https://bit.ly/4meLJNZ
Ingredients:
1.5 cups arborio rice
½ yellow onion (about ¾ cup), diced
4 cups stock (vegetable or chicken)*
⅔ cup dry white wine
1 tablespoon butter, plus 2 tablespoons for finishing
1 tablespoon extra virgin olive oil
2 teaspoons kosher salt
6 garlic cloves, skin on
2 pints sungold or cherry tomatoes
1 cup extra virgin olive oil, plus more as needed
24 oz jar passata pomodoro
1 teaspoon salt
3 sprigs fresh thyme
¼ yellow onion, peeled but not chopped
2 tablespoons cold butter
Freshly grated Parmigiano Reggiano
Instructions:
1. Preheat the oven to 350°F (175°C). In the Modern Heritage Braiser, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until the butter melts. Add the yellow onion along with 1 teaspoon of salt and cook until it softens and turns translucent, about 6-7 mins.
2. Add in the arborio rice and cook for another 2 mins until the grains are lightly toasted and their edges turn translucent. Pour in the white wine and let it simmer until most of the liquid is absorbed, then add 4 cups of stock along with 1 teaspoon of salt. Bring the mixture to a gentle simmer, cover with the braiser lid, and transfer to the oven to bake for 35 minutes.
3. Prepare the tomato confit by combining the tomatoes, garlic, and 1 cup of olive oil (or more until garlic + tomatoes are at least halfway submerged) in a Modern Heritage Oval Gratin Dish. Cover the dish tightly with foil and bake it alongside the risotto for the same 35 mins.
4. For the red sauce, add the passata pomodoro, salt, thyme and yellow onion to a small saucepan. Bring to a simmer and cook on the stovetop for 35 mins, stirring occasionally, until it reduces by about a third. Remove and discard the thyme and onion once done.
5. After 35 mins, remove the Braiser and Oval Gratin from the oven and uncover both. Fluff the risotto gently and stir in 1 cup of the pomodoro sauce, two big spoonfuls of the tomato confit oil, and 2 tablespoons of cold butter. Mix vigorously to emulsify the butter and oil, creating that creamy, risotto texture. Serve immediately, topping each plate with the confit cherry tomatoes and garlic, and finish with a generous sprinkle of freshly grated Parmigiano Reggiano.
*Pro Tip: make your own stock in the Modern Heritage Dutch Oven!
All right, guys. I need to show you how I used all three pieces in Lac Crusay’s new modern heritage collection to reimagine my known as Redford Zoto recipe. I used the round Dutch oven to make my own chicken stock. It takes a bit of extra effort, but I truly believe homemade versus storebought is not comparable. In the oval graton, I made a garlic and sunul tomato comfi that I will cook alongside our risoto in the oven. And yes, you heard that right. We are making risoto in the oven using the round brazer. Okay, now hear me out. Typically, I’m anti- oven method just because I’ve never been able to replicate the signature creamy risoto texture. But as we enter fall, I want to develop more recipes that are conducive for dinner parties and hosting. And the more handsoff, the better. Aka not standing glued to the stove, stirring for 45 minutes. And I think I’ve done it with this recipe. As soon as the rice comes out of the oven, we stir in a homemade pomodoro sauce, some of that comfy oil, and cold butter to up the creaminess. I obviously finish her with loads of shaved parm and some of those comfy tomatoes along with a sprinkle of flaky salt. Oh my gosh. Oh my gosh. That’s wonderful. Oh my god. It’s so comforting. Want to get really crazy and take out the garlic. Squeeze her out. Oh my god. You can shop the new collection and find all the recipes on my Substack.
1 Comment
LeCreuset. ❤.