I make risotto frequently and this was some of the best I've ever had! I didn't have grape tomatoes but I did have Campari and they worked just fine. This definitely goes into the rotation. A great winter dish when you want that summer flavor.
Roasted Tomato Risotto with Basil and Parmesan
This dish combines the rich, satisfying starchiness that we crave in the winter with the vibrant flavors and aromas of summer. We roast cherry or grape tomatoes, which tend to be dependably good no matter the season, with garlic, herbs and a little tomato paste in a hot oven to concentrate their flavor and bring out their umami. The tomatoes with juices plus fresh basil and grated Parmesan are stirred into a basic risotto only after the grains have softened to al dente.
01Heat the oven to 450°F with a rack in the middle position. In a 9-by-13-inch baking pan, mix the oil and tomato paste until homogeneous. Add the tomatoes, garlic, pepper flakes, thyme, rosemary and ½ teaspoon salt. Roast until the tomatoes have softened and begin to char, 35 to 40 minutes, stirring once about halfway through. Remove and discard the thyme and rosemary; set the tomatoes aside.
Another winner - we all loved it. The only problem is that I never want to make risotto the old fashioned way again, so I followed the instructions for the sausage arugula risotto instead. I sautéed the shallot in a tbsp of butter, toasted the rice, then cooked off the vermouth before adding 2 1/4 cups broth and cooking on low pressure for 3 minutes with an immediate quick release. Rice was cooked perfectly, and I followed the rest of the recipe as written.
Pardon the interruption
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