Description
This creamy and flavorful Tomato Risotto combines the rich taste of roasted cherry tomatoes and crispy Parma ham with a luscious tomato-infused risotto base. Creamy burrata cheese adds a delightful luxuriously soft texture, while Parmesan cheese blends perfectly into the buttery Arborio rice cooked slowly in a homemade tomato stock. An elegant twist on traditional risotto that's perfect for a comforting dinner for four.
Ingredients
Risotto Base
- 1 cup Arborio rice
- 1 shallot, diced
- 2 cloves garlic, crushed
- 1 tbsp tomato paste
- 1 litre vegetable stock
- 75 ml white wine
- 100 g butter
- Parmesan cheese, approx. ½ cup grated
- Salt and pepper, to taste
- 1 tin chopped tomatoes
- Oil (for frying and drizzling)
Roasted Cherry Tomatoes
- 100 g cherry tomatoes, halved
- Oil, for drizzling
- Salt & pepper, to taste
Parma Ham
- Parma ham slices, quantity for topping (approx. 4-6 slices)
To Serve
- Burrata cheese, broken into pieces
- Fresh basil leaves
Instructions
- Prepare Tomato Stock: Blend the tinned chopped tomatoes with the vegetable stock and tomato paste until smooth. Pour this mixture into a saucepan and bring to a gentle simmer over medium heat, keeping it warm for gradual addition to the risotto.
- Crisp Parma Ham: Preheat your oven to 180°C (356°F). Place the Parma ham slices on a lined baking tray and bake for approximately 8 minutes or until they become crispy. Remove from oven, let cool, then break into shards.
- Roast Cherry Tomatoes: Halve the cherry tomatoes and place them in a non-stick oven-proof pan. Drizzle with oil, season with salt and pepper, and roast in the oven at 180°C for 15-20 minutes until softened and slightly caramelized.
- Sauté Aromatics: In a high-sided frying pan, heat 25 g butter along with a tablespoon of oil over medium heat. Add the diced shallot and crushed garlic, frying gently until soft and fragrant but not browned.
- Toast Rice: Add the Arborio rice to the aromatics and stir continuously for about 1 minute to toast the rice, which helps release starch and adds a nutty flavor.
- Deglaze with Wine: Pour in the white wine to deglaze the pan, stirring and allowing the wine to reduce by half to enhance the depth of flavor in the risotto.
- Add Tomato Stock Gradually: Begin adding the warm tomato stock ladle by ladle, stirring gently and allowing the rice to absorb the liquid before adding the next ladle. Continue this process patiently until the rice is tender but still has a slight bite, which usually takes around 18-20 minutes.
- Finish with Butter and Cheese: When adding the final ladle of stock, stir in the remaining 75 g of butter and about half a cup of grated Parmesan cheese (adjust to taste). This finishing step creates a creamy, rich texture in the risotto.
- Serve: Spoon the risotto onto plates and top generously with the roasted cherry tomatoes, shards of crispy Parma ham, broken pieces of burrata cheese, and fresh basil leaves for a burst of freshness and flavor.
Notes
- Keep the tomato stock warm on low heat while cooking the risotto to ensure even cooking.
- Toast the rice briefly before adding liquids to enhance its flavor.
- Stir gently but continuously during the stock addition process to promote creaminess.
- Adjust the amount of Parmesan cheese to your preference for cheesiness.
- Burrata cheese is delicate; break it gently over the risotto just before serving for the best texture.
- For a vegetarian version, omit Parma ham and perhaps add roasted mushrooms or grilled vegetables instead.
