Tomato Risotto

Takes 35 minutes | Serves 5 |

Ingredients

75 ml Extra-virgin olive oil
225 g onion
1 to taste Salt
1 to taste Pepper
300 g Arborio or Carnaroli rice
1 pinch Red-pepper flakes
2 cloves Garlic cloves, minced
120 ml White wine
480 ml Diced ripe red tomatoes
720 ml Boiling water or vegetable broth
60 g Grated Pecorino or Parmesan cheese
4 tomatoes Medium tomatoes, in different colors, sliced
1 to taste Chopped parsley, for garnish
1 to taste Snipped basil, for garnish

Steps

Preparation

• Put 45 ml of olive oil in a heavy-bottomed saucepan over medium-high heat. Add the diced onion and season generously with salt. Add pepper to taste. Cook until the onions are softened, about 5 minutes.
• Add the rice to the pan and cook with the onions, stirring, until the onions are barely brown, about 2 minutes. Add the red-pepper flakes, garlic, white wine, and diced tomatoes. Cook until most of the liquid has evaporated, about 5 minutes more.
• Add 480 ml of boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
• When the liquid is absorbed, add the remaining 240 ml of water and continue to cook for another 5 minutes, until the rice is cooked but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the grated Pecorino and 30 ml of olive oil.
• Transfer the risotto to a low, wide serving bowl. Surround the rice with the tomato slices and season them with salt and pepper. Sprinkle with chopped parsley and snipped basil. Pass more grated cheese at the table.