Simple Cherry Tomato Risotto

Savour the delight of a simple cherry tomato risotto, where the vibrant flavours of tomatoes, mozzarella, and basil unite perfectly. The dish draws its richness from the tomatoes, concluding with the silken embrace of mozzarella strands and a sprig of basil for a burst of freshness.

Italian cuisine’s allure lies in its regional diversity, where ingredients and recipes evolve from mountains to coast, South to North, and islands to the mainland. Freshness is paramount, as Italians often buy directly from producers, whether warm mozzarella from a dairy, pasta from a local delicatessen or bread from village bakery.

If you’re an aficionado of Italian cuisine, you’re likely acquainted with risotto. For me, risotto is one of those essential dishes that should be in everyone’s culinary repertoire. It’s a skill that can be easily mastered, yet many people shy away from it, perceiving it as a complex endeavor. This Italian rice delicacy, typically infused with a splash of wine, is indeed straightforward but demands a touch of patience.

What is Tomato Risotto ??

Tomato risotto may not be as ubiquitous, but picture the essence of a Caprese salad – those sumptuous layers of tomatoes, mozzarella, and basil. Now, imagine amalgamating those two concepts into one extraordinary dish. The result? A luxuriously tender and creamy risotto, graced with a subtle tomato tang and precisely the right amount of lusciousness, creating an extraordinary dining experience. This creamy tomato risotto, adorned with Parmesan, comes together swiftly without the need for extensive prep work. Simply secure some cherry tomatoes, mince a bit of garlic, dice an onion, and grate some Parmesan cheese, then fold in the fresh mozzarella. The enchantment unfolds right there in the pot! You’ll savour a divine, creamy rice dish brimming with the harmonious blend of tomatoes, mozzarella, and basil.

Typically, risotto is known for its hearty, comforting nature, best suited for cooler seasons. However, this rendition offers delicate, summery flavors, making it a versatile treat for any time of the year. By incorporating fresh tomatoes and crafting your own stock, this dish achieves a level of perfection beyond compare.

How to make this Simple Cherry Tomato Risotto:

• First make your stock. In a stock pot put all the ingredients of the stock and bring to a boil. Lower the heat and let it simmer for 40-45 minutes.

• Preheat your pot over medium heat with olive oil. Add the onion and cook it until it’s translucent and smells sweet.

• Add the cherry tomatoes and the tomato paste with a pinch of salt and cook until the tomatoes fall apart.

• Then add the rice and stir for one minute.

• Add the white wine and let it evaporate completely.

• Add the stock ladle full at a time, stirring constantly. As it evaporates, add more stock. Once you feel that the rice is al-dente, stop adding liquid.

• Add the parmesan cheese, butter, salt and pepper. Mix in. your risotto should go back to its place when you pass the spoon down the centre, if thick add more stock.

• Add the mozzarella balls cut in half, the basil and quickly mix.

• Serve immediately with the roasted tomatoes, cheese and basil leaves.

Helpful Tips and Tricks to make Simple Cherry Tomato Risotto:

• Use the right kind of rice. Risotto rice is a short grain rice, that looks short and fat, it has a very high starch content which is what helps the final dish have that thick, creamy texture, but also helps the rice keep it’s shape. If you use regular rice, you’ll just end up with a pile of mush…
• Fresh tomatoes will always be better but you can use tinned tomatoes if neccesary.
• If using wine, try using a dry white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavours.
• Always keep your stock HOT! I always keep my prepared stock just below a simmer on the cooker ring next to the one I’m making the risotto on. If you leave your stock in a jug on the kitchen side getting cold, then every time you add some into the risotto, you will be lowering the temperature of the pan, which extends the cooking time and the rice won’t absorb the stock as well. If you keep it hot, you’ll keep a consistent temperature and get that perfect rice.
• Parmigiano Reggiano (parmesan cheese) is another ingredient typically used in risotto. It lends a cheesy hand to the mozzarella which is quite mild.
• Don’t rush it. Risotto is a dish of patience. It’s super easy, but you can’t rush it. If you add too much liquid at once, the rice will just turn mushy and won’t cook evenly. You must add one ladle at a time, and let it absorb before adding another, I promise it’s worth it!

If you love Italian recipes you will also like:

1. Creamy Mushroom Risotto with Parmesan
2. Trofie Pasta with Broccoli and Leek
3. Burrata Tomatillo and Tomato Salad

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Simple Cherry Tomato Risotto

Serves: 4 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Vegetable Stock

• 2 medium carrots, roughly chopped
• 1 brown onion, roughly chopped 
• 1-2 garlic clove
• 3-4 stalks of celery, chopped
• 1 bay leaf
• 1 sachet of bouquet garni
• 5-6 black peppercorns
• 2 litre water

For the Risotto 

• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 250g cherry tomatoes, cut in half
• 2 tbsp tomato paste
• ⅔ cup dry white wine
• 200 g carnerol or arborio rice
• Stock from above
• ¼ cup parmesan cheese
• 2 tbsp butter
• 10 small buffalo mozzarella 
• Handful basil leaves
• Salt and pepper too taste

Roasted Cherry Tomatoes

• 500 g cherry tomatoes 
• 2 tbsp olive oil 
• 2-3 sprigs of thyme
• salt and pepper to taste

method

For the vegetable stock

1. Place all the ingredients in a large pot and bring it to a simmer. Simmer for 40-45 minutes. Pass it through a sieve or colander and reserve the stock and put on a simmer

For the risotto

1. Preheat a heavy bottom pan on medium heat with olive oil. 
2. Add the finely chopped onions and garlic and cook until the onions are translucent and smell sweet, take 5-6 minutes. 
3. Add the cherry tomatoes and the tomato paste with a pinch of salt and cook until the tomatoes fall apart, stirring occasionally.
4. Add the rice and stir occasionally until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.  
5. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.
6. Begin adding the hot stock  to the rice mixture, ladle full at a time, stirring and allowing stock to be mostly absorbed before adding the next bit. As you near the end of the broth, start checking the rice every minute or two. When it looks cooked and is al dente when tasted, remove from heat. You may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid.
7. Add the parmesan cheese, salt and pepper. Mix them in. Evaluate if it needs more stock. It should go back to its place when you pass the spoon down the centre, it shouldn't be thick (Thick, mound-able risotto is overcooked risotto.)
8. Add the mozzarella spheres along with the pesto cut in half and the basil and quickly mix.
9. Serve immediately with the roasted cherry tomatoes.

For the tomatoes

1. Preheat the oven at 200ºC. 
2. Mix the cherry tomatoes with olive oil, salt and pepper. Add the thyme. 
3. Bake for 20-30 min or until soft and golden. 

 

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