Risotto with Fresh Summer Tomato

by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs

Risotto with Fresh Summer Tomato

Serves 6
Roasting oven environment


  • 2 pounds fresh tomatoes (heirloom varieties are preferable, otherwise Roma style)
  • 5 cups chicken or vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped shallots
  • 2 cups Arborio rice
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper


Using a tomato peeler or vegetable peeler, remove skins from the tomatoes and cut each tomato in half. Set a fine sieve over a bowl and squeeze the tomato halves into the sieve.

Discard the seeds, reserve the juice, and finely chop the tomato flesh; set juice and chopped tomatoes aside. Combine the stock and reserved tomato juice in a saucepan and heat.

Set a heavy-bottom saute pan in the foreground of the wood-burning oven with the oil and shallots. Sauté, stirring frequently, until light golden and soft, about 3–5 minutes. Do not allow to burn. Add rice and stir to coat with oil and heat through, about 3 minutes. Add hot stock mixture to cover rice, about 1 cup. Stir a few times and then let sit in oven without stirring until liquid is absorbed. Add more stock and repeat, stirring occasionally and letting each batch of additional stock absorb before adding the next. Total cooking time should be about 20 minutes for rice to be al dente. Remove from oven at that point and stir vigorously to increase creaminess.Add butter, Parmigiano-Reggiano, and diced tomato and stir to combine. Serve with a sprinkle of additional Parmigiano-Reggiano and a twist of freshly ground black pepper.

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