From Charu Nanda’s Kitchen: Bani’s Mom

Tomato Risotto Recipe

Tomato risotto


• 28 oz San Marzano Tomatoes crushed or whole
• 6 cups vegetable stock
• 1 onion sweet, peeled and chopped
• 2 cloves garlic peeled and minced
• 3 tbsp butter
• 2 cups Arborio Rice
• 1 cup parmesan cheese plus extra for topping
• 2 tbsp basil fresh or freeze-dried


• Start by preparing the tomato-vegetable stock. In a large blender, puree the San Marzano tomatoes and vegetable broth. Work in batches if your blender is not large enough. Set aside.
• In a large pot, heat 1 tbsp of the butter. Add onion and cook for 3-4 minutes, until starting to turn golden. • Add the garlic and cook for an additional 30 seconds.
• Add the Arborio rice. Stir to coat with the butter. Cook for 3-4 minutes, until just lightly toasted. Stir constantly to prevent burning.
• Turn heat to medium-low. Add 1/4 cup of the tomato-vegetable stock and stir slowly until fully absorbed. • Continue to add liquid into the rice in small increments, about 1/4 cup at the time. Each time you add liquid, slowly stir the risotto until the stock is fully absorbed into the rice. It is a slow process - it will take you 45-60 minutes to get all the liquid into the risotto!
• Hint: If you go to quickly and feel like you need additional liquid, just use some extra plain vegetable broth or even a bit of water.
• Taste the risotto when you think it's done. If it's not tender (to your preference) yet, cook longer. Continue adding liquid so the risotto retains a slightly soupy quality.
• When the risotto is cooked to your liking, stir in the remaining butter and the Parmesan cheese. Season with salt and pepper.
• Serve garnished with basil and extra parmesan cheese.
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