TOMATO AND PARMESAN RISOTTO
Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Summer Risotto Rice Tomato Parmesan Garlic Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
- Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
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Umair Tanoli
[email protected]This risotto was delicious! I will definitely be making it again.
Norma Abila
[email protected]I made this risotto for my Italian grandmother and she loved it! She said it was the best risotto she'd ever had.
George Chira
[email protected]This risotto was a bit too time-consuming for me. I think I'll try a different recipe next time.
Nsubuga Diana
[email protected]I'm not a fan of Parmesan cheese, so I used Asiago cheese instead. It turned out great!
Chod Box
[email protected]This risotto was delicious! I added a bit of white wine to the broth and it really enhanced the flavor.
Stranger Things fan
[email protected]I've made this risotto several times now and it's always a hit. It's a great recipe for a weeknight meal.
Gissel Martinez
[email protected]I'm a beginner cook and this recipe was easy to follow. My risotto turned out great!
Karen Bedell
[email protected]This risotto was a bit too rich for my taste. I think I'll try a different recipe next time.
Rafa Serrano
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this risotto. The flavors were well-balanced and the texture was perfect.
candra brown
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved it.
Desmond T Desmond t
[email protected]I'm a vegetarian, so I substituted the chicken broth for vegetable broth. It turned out just as good!
Cindy Cannon
[email protected]This recipe was a great starting point, but I made a few changes to suit my taste. I added some chopped sundried tomatoes and a bit of red pepper flakes. It turned out delicious!
Gladys Benson
[email protected]I followed the recipe exactly, but my risotto turned out too mushy. I think I might have cooked it for too long.
Ebrahim
[email protected]This risotto was a bit too bland for my taste. I think it needed more salt and pepper.
Emihle Mpana
[email protected]I love this recipe! It's so simple, yet so delicious. I've made it several times now, and it's always a hit.
Malik naheed Malik naheed
[email protected]This risotto was easy to make and turned out great! The flavors were spot-on, and the texture was perfect. I will definitely be making this again.
Ali Marri
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The addition of tomatoes and Parmesan cheese made it so flavorful and delicious. I'll definitely be making this again.
Ameer Ali
[email protected]This risotto was a hit with my family! The flavors of the tomatoes and Parmesan cheese were perfectly balanced, and the texture was creamy and al dente. I will definitely be making this again.