Fresh Tomato Risotto

Serves 6

Though risotto is often considered a winter dish, this is one for summer, when you have a surplus of excellent tomatoes. Fresh tomato puree stands in for half of the broth, resulting in a lighter-bodied risotto packed with tomato flavor. Serve it as a stand-alone main course or as a side dish for grilled sausages or chicken. Any leftover risotto can be made into fritters: Let it come to room temperature, form it into balls, roll the balls in beaten egg, then bread crumbs, and deep-fry until golden for an indulgent little antipasto.

STEP-BY-STEP

1

Grate the tomatoes on the large holes of a box grater into a bowl, discarding the skins and any tough cores.

2

Combine the tomato juice and pulp with the broth; you should have 8 cups of liquid. Transfer to a saucepan and warm over medium heat.

3

In a large heavy pan over medium-low heat, melt the butter. When the butter has melted, add the rice and cook, stirring, for 2 to 3 minutes, until the grains of rice begin to turn translucent.

4

Add the sofritto and stir to combine. Add some of the tomato-broth mixture to the rice by the ladleful, stirring often and allowing each addition of liquid to be fully absorbed by the rice before adding more. Monitor the heat; the risotto should be bubbling faintly.

5

Continue adding liquid by the ladleful until it has all been incorporated and the rice is tender and creamy, about 30 minutes.

6

Stir in the Parmigiano-Reggiano and Crescenza, season to taste with salt, and spoon into warmed bowls. Garnish with basil and serve immediately, accompanied by more grated Parmigiano-Reggiano.

INGREDIENTS

  • 8 to 10 ripe medium tomatoes
  • 1 quart Bone Broth or Roasted Bird Broth
  • 2 tablespoons unsalted butter
  • 2 cups Arborio rice
  • 1⁄4 cup sofritto
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 cup Crescenza cheese
  • (if Crescenza is not readily available, substitute 1⁄2 cup mascarpone cheese)
  • Kosher salt
  • Torn basil, for garnish (optional)

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