Saturday, January 12, 2013

Tomato Risotto

Risotto is an Italian rice dish, most popular in north Italy. Venice and many surrounding parts of Veneto are known for Risotto. The best known version is "Risotto Alla Milanese" , flavored with Saffron. Generally the rice is slowly cooked in stock to a creamy consistency and grated Parmesan cheese is almost always sprinkled on top.

I like to cook Italian food because it's extremely simple and many dishes needs only four to eight ingredients. Italian dishes rely on the quality of ingredients rather than on elaborate preparation.

Here is my most favorite dish "Tomato Risotto". I do not remember when I had it first
, but I fell in love with it's fresh and amazing flavor. This recipe is fantastic in flavor and you can serve with fresh french loaf and any good wine.


  • 10 Medium Tomatoes
  • 1 Medium Onion Finely Chopped
  • 1 Tablespoon of chopped Garlic
  • 1 Cup Of Long Grain Rice or Arborio Rice
  • 3 Cups Spinach Leaves
  • 1/2 cup dry White Wine ( optional )
  • 1 Cup Vegetable (I have used beans and carrot )
  • 3 Cups of Vegetable Stock
  • 1/2 cup of Grated Parmesan Cheese 
  • 2 to 3 balls Fresh Bocchini Cheese ( fresh Mozzarella)
  • Fresh Basil Leaves few
  • Remove the tomato stem ( if has on ), flip it over and cut an "X" in to the bottom. Do not cut too deeply.

  • Immerse Tomatoes in boiling water. After 30 sec to 1 minutes in the boiling water, you will the skin starts to curl up where you cut the X. This means it is done.

  • Drain the tomatoes. Plunge tomatoes into ice water. At this stage tomatoes skin peels of easily. Cut the tomatoes in half and squeeze out the seeds and roughly chop them.
  • In a small saucepan combine tomatoes and vegetable stock. Bring just to simmer; keep warm over low heat.

  • In another pan heat oil. Add onion and garlic. Saute till onion has softened.
  • Add rice stir until well coated. ( at this stage you can add wine, if using. Cook until absorbed ).

  • Add all the chopped vegetables except spinach.

  • Add 1 cup of hot tomato mixture to rice. Cook until absorbed in low heat. Stir occasionally.
  • Continue adding tomato mixture 1 cup at time, waiting for one cup to be absorbed before adding the next, stir occasionally, until rice is creamy and al dente. ( maybe you won't be needing all tomato mixture).
  • Remove from heat. Add spinach, Parmesan cheese, bocchini cheese. Season with salt and pepper.
  • Serve immediately.

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