This post is another example of how good very simple dishes can be. I had never thought of tomato risotto, and saw it for the first time on Le Ricette di Baccos. I tried it, and it was absolutely wonderful. What a great flavor! Grazie per aver condiviso, Marina!
This risotto really allows the tomato to shine and if you are blessed with good tomatoes, by all means use them. If not, use good quality canned tomatoes. The flavor of the tomatoes is enhanced by cooking a tomato sauce over high heat before adding the rice. Variations are possible such as adding an onion and white wine, but just the simple version is amazing. Give it a try!
130 grams (2/3 cups) risotto rice
1 can (400 grams/14 oz) peeled tomatoes
600 ml (2 1/2 cups) vegetable stock
3 Tbsp butter
freshly grated parmigiano reggiano
fresh basil or parsley for garnish
Meanwhile, bring the vegetable stock to a simmer.
Repeat until the rice is cooked, about 18 minutes. Use hot water if you run out of stock. Taste the rice to check whether it is done. Risotto should have a bite (al dente), but the rice shouldn’t be undercooked either.
Tomatoes and wines from sangiovese grapes are friends because of their shared acidity. Sangiovese is the primary variety used to make Chianti, so a medium bodied Chianti Classico would be a nice option. Especially when using fresh tomatoes, a full bodied rosé made from sangiovese might be an even better choice.
Two years ago I tried a recipe from a fellow blogger (whose blog sadly has closed down after she became a mother), a parsnip and beef ragù. It was very nice and this flashback reminds me that I should make this again.