Experience a taste of Italy in your own kitchen with this creamy summer tomato risotto recipe. Perfect for warm evenings, this dish combines the richness of Arborio rice with the freshness of summer tomatoes and the savoury depth of Parmesan cheese. Whether you are a seasoned chef or a cooking novice, this recipe will guide you to create a restaurant-quality meal in just 40 minutes.
What is Risotto
Risotto is a beloved Italian dish known for its creamy texture and rich flavour. Unlike regular rice, the grains of Arborio rice used in risotto are larger and release their starch slowly during cooking, creating a velvety consistency. Think of risotto as Italy’s luxurious answer to mac and cheese.
Origins of Risotto
Introduced to Italy and Spain during the Middle Ages, rice thrived in the Mediterranean climate, especially the short-grained variety. This led to its widespread popularity and profitability in regions like Genoa and Venice, eventually becoming a staple in Milanese cuisine. The slow-cooking method used for risotto allows the rice to release its starch, resulting in a rich and indulgent texture. One of the earliest and most renowned risotto dishes is risotto alla Milanese.
Creamy Summer Tomato Risotto Recipe
Servings: 4
Time: 40 minutes
Diet: Vegetarian
Ingredients:
1 1/2 cups Arborio rice
4 cups vegetable stock, warmed
2 tablespoons olive oil (regular or basil-infused)
1 onion, finely diced
2 cloves garlic, crushed
1 cup cherry tomatoes, cut in half
1 tin (400g) chopped tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, finely chopped
Knob of Butter
Salt and black pepper to taste
For Roasted Tomato Garnish:
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon mixed herbs (such as oregano, thyme, and rosemary)
Salt and black pepper to taste
Method:
Preparation:
Keep the vegetable stock warm on the hob.
Halve the cherry tomatoes and finely chop the onion and garlic.
Roasting the Tomatoes:
Preheat the oven to 200°C (400°F).
Place the halved cherry tomatoes on a baking tray, drizzle with olive oil, and sprinkle with mixed herbs, salt, and black pepper.
Roast in the oven for 15-20 minutes until the tomatoes are tender and slightly caramelised.
Cooking the Aromatics:
Heat the olive oil in a large pan over medium heat.
Add the onion and garlic, sautéing until they become soft and translucent, about 3-4 minutes.
Toasting the Rice:
Add the Arborio rice to the pan, stirring to coat it thoroughly with the oil.
Cook for about 2 minutes until the edges of the rice grains turn translucent.
Incorporating the Tomatoes:
Stir in the cherry tomatoes and the chopped tomatoes from the tin.
Continue to cook for an additional 2 minutes.
Gradual Addition of Stock:
Start adding the warmed vegetable stock one ladle at a time, stirring continuously.
Allow the liquid to be absorbed before adding more stock. This process should take about 18-20 minutes.
Continue until the rice is creamy and tender, yet slightly firm to the bite.
Finishing Touches:
Once the rice is cooked to perfection, remove the pan from the heat.
Stir in the grated Parmesan cheese, knob of butter and the chopped basil.
Season with salt and black pepper to taste.
Serving:
Serve the risotto on plates, garnish with the roasted tomatoes, extra basil leaves, and a sprinkle of Parmesan if desired.
Serving Suggestions
Pair this creamy tomato risotto with a crisp green salad, some garlic bread, or a side of roasted vegetables. For an extra touch of flavour, drizzle with additional basil-infused olive oil or a bit of rosemary-flavoured oil.
Tomato Risotto Tips
For a more intense tomato flavour, add a tablespoon of tomato paste when you incorporate the tomatoes.
To add a bit of heat, consider adding a pinch of red pepper flakes when sautéing the onions and garlic.
Common Risotto Ingredients
Over time, risotto evolved into one of Italy’s most iconic dishes. Various Italian regions have their versions, featuring ingredients like lobster, artichokes, and truffles. Here are some popular Italian risotto varieties:
Risotto alla Milanese (Milan): The oldest and one of the most luxurious risotto dishes, featuring saffron for its vivid colour, along with beef broth and Parmesan.
Risotto ai frutti di mare: Seafood risotto, popular in coastal areas like Naples, includes shrimp, squid, and mussels.
Risi e bisi (Veneto): A springtime favourite celebrating Saint Mark, featuring peas, butter, stock, and Parmesan.
Risotto al limone: A traditional summer dish, this creamy and light lemon risotto is simple yet classic.
Risotto con salsiccia: A hearty northern Italian dish perfect for winter, featuring sausage and porcini mushrooms.
Blue Cheese and Celery Risotto: A lesser known, but bold and creamy dish combining the sharpness of blue cheese with the crunch of celery.
Other variations include risotto alla zucca (pumpkin risotto), risotto primavera (asparagus and pea risotto), and riso e patate (potato risotto).
Enhancing Your Risotto
Risotto is highly versatile and can be adapted to suit your taste. This recipe uses traditional tomato and Parmesan, but for added depth, you might swap regular olive oil for basil-infused olive oil, which enhances the freshness and fragrance of the basil. Rosemary-flavoured oil would also complement this dish nicely.
Summing up this Summery Risotto!
Creating a creamy summer tomato risotto at home allows you to bring a taste of Italy to your kitchen. With its rich texture and vibrant flavours, this dish is perfect for any occasion, from a casual family dinner to an elegant evening with friends. The versatility of risotto means you can adapt and enhance the recipe to suit your preferences, making each preparation a unique culinary experience. Whether you stick to the traditional tomato and Parmesan combination or experiment with variations like blue cheese and celery, risotto remains a comforting and satisfying meal. Enjoy your culinary journey with this delightful Italian classic!
Want more Risotto recipes? Try this Chicken, Bacon & Mushroom Risotto Recipe