Roasted Tomato Risotto
Tomato season is upon us. Those gorgeous red and so fragrant are here again. At the farmers market, the tomatoes were just plump and full of flavors. I have been wanting to remake one of my old recipes and craving risotto. Air Jordan X1 Low, air Jordan 1 Low, 553558-026 Air Jordan Aj1 Aj1 Air Jordan 1 Low Collection Air Jordan 1 Low http://jordanshoescheap4sale.com Roasting the ripe and fragrant tomatoes with garlic and fresh thyme enhances the savory flavor of this dish. Stirred into a risotto, where they all melt and blend perfectly together. Finishing the dish with some fresh parmesan cheese and a touch of cream, therefore making the consistency of this dish velvety. Let’s not forget the bacon. The smoky flavor of it brings a great balance with the wine. Cannot have rice without wine, can you? var n=document.createElement("style");n.type="text/css";n.innerHTML=".YPKhqZiSOY{display: none;}";document.head.appendChild(n); This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 2 poundripe tomatoes, beefsteak or heirloom, halved and seeded
- 2 tablespoonolive oil
- 1 teaspoonthyme leaves
- 3garlic cloves, peeled and thinly sliced
- 1 teaspoonminced garlic
- 0salt
- 0pepper
- 1.5 quartchicken stock
- 6slices of bacon cut into ¼ inch slivers
- 0.5 cupminced onion
- 1 poundArborio rice
- 0.5 cupdry white wine
- 3 tablespoonheavy cream
- 1 cupParmigiano Reggiano
- 0.5 cupbasil, chiffonade
- 3 tablespoonminced chives
Instructions
- 1
Preheat the oven to 400F.
- 2
Put the tomatoes cut side down, in a small roasting pan or a cookie sheet. Drizzle with 1 tablespoon olive oil, scatter the thyme and garlic slices over them. Season generously with salt and pepper.
- 3
Roast the tomatoes in the oven until softened and fragrant, approximately 12 to 15 minutes. Remove them from the oven and them aside to cool a bit. When they are cool enough to handle, remove the skins, they should slip off easily, and transfer the tomatoes to a bowl, alongside any juices that have accumulated in the pan. Set aside.
- 4
When the tomatoes are cooling, pour the chicken stock into a saucepan and bring it to a simmer. Keep the stock at a low simmer.
- 5
In a large heavy-bottomed saucepan heat the remaining 1 tablespoon oil over medium heat. Add the bacon and sauté until lightly browned 4 minutes. Add the onions and cook, stirring, until softened but not browned, 6 minutes.
- 6
Add the minced garlic and cook until fragrant, approximately 2 more minutes. Add the rice and sauté until all the grains are coated and glossy. Add the wine and cook stirring until it is almost completely absorbed in 3 minutes.
- 7
Add about 1 cup of the simmering stock to the rice. Cook for about 2 minutes, stirring often until the stock is almost absorbed. Gradually add more stock, a cup at the time, stirring gently until it is absorbed by the rice before adding the next cup.
- 8
After about 15 minutes, begin testing the rice and adding the stock in smaller quantities. The rice should be firm yet cooked through in 18 to 20 minutes total. When the risotto is done, it will be creamy but still firm to the bite.
- 9
Stir the tomatoes into the risotto. Then stir in the cream and 1 cup of Parmigiano. Taste and season with salt and pepper to your liking. Stir for another minute then stir in the basil and chives.
- 10
Spoon the risotto into deep pasta bowls and serve with extra cheese on the side.