Serves 4-6
A risotto can be prepared in so many different ways, which is why it’s a mainstay in Kathrin and Jessica’s kitchens. Just about any vegetable can be paired with the rice to make a new and interesting combination. This specific one takes Kathrin back to her college years when her friend Carmen introduced her to the simplicity and deliciousness of a tomato risotto. While this dish is usually served as a “primo”, or as a first course, in Italy, in our families we eat risotto as a main dish often accompanied by a fresh salad to add some crunch to the meal.
Ingredients:
2 tablespoon olive oil
1 tablespoon butter (optional)
1 medium onion (a leek also works well here, if that’s what you have available)
2 cups risotto rice (arborio, vialone or carnaroli, or use short-grain brown rice for a healthier alternative)
½ cup dry white wine
4 cups water (or broth for a more intense flavor)
3 cups fresh tomatoes, peeled and diced (see instructions for an easy way to peel tomatoes)
2 oz fresh parmesan cheese
Salt and pepper
Instructions:
In a wide sauté pan heat olive oil (and butter, if using).
Finely dice one onion and sauté while stirring in oil until tender.
Add rice, continuing to stir while toasting in the onion mixture. Rice will become glassy, about 5 minutes.
Add white wine and let it absorb – about 5 minutes.
Add broth bit by bit or – to save time – in two batches while stirring over low-medium heat – about 12 minutes.
In a separate pot, heat up water and submerge tomatoes for 30 seconds.
Add tomatoes, salt and cook for another minute or so while constantly stirring.
When the rice still has some bite to it, i.e., “al dente”, take pan from stove.
Add a tsp of butter (or cream) if you’d like the rice very creamy. Adding some olive oil is a healthy substitute.
Add the parmesan and adjust seasoning.
Leftovers can be reheated by adding a little water.
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