Risotto Al Pomodoro
Jessica Mingrino
Photo by Jessica Mingrino
- Prep Time
- 15 minutes
- Cook Time
- 30 - 35 minutes
This tomato risotto or “risotto al pomodoro” is the perfect recipe to make when your garden or CSA box is overflowing with summer tomatoes, but can also be made when you have none at all. It relies on passata, which can be made by processing plenty of tomatoes in a food mill or potato ricer and cooking the juices down for about fifteen minutes, or can be easily purchased from the store and kept in the pantry. On the off chance there are leftovers of this delicious dish, try breading and frying them into mozzarella-stuffed arancini the next day!
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons olive oil
- 1/2 medium yellow onion, diced finely
- 3 medium garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 3/4 cup tomato passata
- about 6 cups chicken stock
- about ½ cup grated parmesan
- pinch of chili flakes or 1 tsp Calabrian chilies (optional)
- 1/8 teaspoon granulated sugar (optional)
Directions
- Step 1
Set a medium pot over medium to low heat and warm up the chicken stock. If you have a leftover parmesan rind, toss it in to add more flavor as the stock simmers.
- Step 2
If you haven’t done so already, dice the onion and mince the garlic.
- Step 3
In a separate high-sided pan (a 3.5 quart saute pan works great), heat the olive oil and butter over medium to low heat, stirring to combine.
- Step 4
Once the butter has melted, add the onions and pinch of salt. Sauté them gently, lowering the heat if necessary so they do not burn.
- Step 5
After about three minutes, once the onions are starting to become translucent but are not yet fully cooked, add in the tomato paste. Stir it in and cook for about three more minutes.
- Step 6
Add the garlic and stir, cooking for about a minute.
- Step 7
Add the rice, mixing it with everything in the pan so that it is evenly coated with the oil, butter, and paste. Allow it to toast gently until the outside of the grains appear a bit translucent, about 2-4 minutes.
- Step 8
Add the white wine. It should bubble up in the pan immediately and let off steam. Allow the alcohol to cook off for about 3 minutes until the action in the pan has died down.
- Step 9
Add the passata and cook for about 2 more minutes.
- Step 10
Begin the ladling process. Add about one ladle of the warm broth to the rice mixture and stir. Wait a minute or two, allowing it to be absorbed by the rice. Adjust the heat if necessary so that nothing is burning. Once you can drag your spatula through the rice without it returning quickly to the center, you’ll know it’s time to add another ladle.
- Step 11
Repeat step nine, adding one ladle of stock at a time to the mixture, stirring, and allowing it to absorb before adding another, until the rice is saucy, well-cooked, and has the slightest bit of an al dente bite to it. This process should take between 15-30 minutes and you’ll have exhausted a good portion of the broth.
- Step 12
Taste throughout, adding more salt as necessary. Feel free to stir in a pinch or two of red pepper flakes or a teaspoon of Calabrian chilis if you’d prefer things a little spicy. If the risotto tastes very acidic from the tomatoes, add 1/8 tsp of granulated sugar.
- Step 13
Turn off the heat and stir in the parmesan. If the risotto has dried up a bit too much, add a bit more broth and stir.
- Step 14
Serve topped with some fresh cherry tomatoes, basil, and/or an additional grating of parmesan. Buon appetito!