This recipe has no frills, just good ingredients.
I think I'm part of a rare breed of humans that enjoys a rainy day. The past seven days have been fantastic in terms of 70 - 75 degree bright, sunny days. I'm certainly not complaining. It's Saturday morning here, it's a cool 60 degrees, my windows are open, and there is a light mist coming from the sky. I'm laying under the covers, in my bed that has already been made, with my cat by my side, and I like it. Sunny days are great, but there is so much pressure to get out and do something. I like a rainy day every once in a while, because I can relax. Does that make me sound lazy? Probably. Maybe it's because I took a Benedryl last night and still have not fully recovered.
The best thing to do on a day when you cannot go outside is cook. Currently, we cannot go outside every day so I think a lot of people are cooking more and more. One of my friends has essentially started a full on bakery service. Today's menu calls for risotto. This isn't a crock pot kind of meal. It requires attention. patience, and a hungry appetite. I usually make traditional risotto with chicken broth and wine. Sometimes I add in mushrooms, seafood, or sausage. I've never experimented with changing the broth. I saw a recipe for a tomato risotto and I knew it was the perfect solution for my current tomato hoarding problem. Why is it that cherry tomatoes are always buy one get one free. I always end up with so many. Finally a great use!
Ingredients:
4 pints or two pounds cherry tomatoes
3 tbsp olive oil
2tsp salt
1/4 tsp ground pepper
1/2 cup onion diced
2 cloves garlic
2 cups arborio rice
2 tbsp butter
2 cups chicken broth
1/4 dry white wine
parmesan cheese (for topping)
basil (for topping)
Preheat your oven to 400 degrees F. Coat cherry tomatoes in 1 tbsp olive oil, 1 tsp salt, and 1/4 tsp ground pepper. Evenly place tomatoes on a baking sheet. Bake for 40 minutes until tomatoes become soft and burst. Remove from oven and blend tomatoes in a blender until smooth. Place the pureed tomato mixture in a medium sauce pan and pour in the chicken broth. Bring broth to a simmer over medium high heat. In a large skillet heat remaining 2 tbsp of olive oil over medium heat. Add in onion and cook for 5 minutes. Add in garlic and cook for an additional 30 seconds. Add in rice and "toast" for roughly a minute. Add in the wine and stir until it dissolves. Add in a ladle full of broth (about 1/4 cup) and continuously stir until the rice fully absorbs the broth. Continue to do this until you have used up most of the stock. Test the rice to make sure it is cooked. Remove from heat and stir in the butter. Top with parmesan cheese and fresh basil.
4 pints or two pounds cherry tomatoes
3 tbsp olive oil
2tsp salt
1/4 tsp ground pepper
1/2 cup onion diced
2 cloves garlic
2 cups arborio rice
2 tbsp butter
2 cups chicken broth
1/4 dry white wine
parmesan cheese (for topping)
basil (for topping)
Preheat your oven to 400 degrees F. Coat cherry tomatoes in 1 tbsp olive oil, 1 tsp salt, and 1/4 tsp ground pepper. Evenly place tomatoes on a baking sheet. Bake for 40 minutes until tomatoes become soft and burst. Remove from oven and blend tomatoes in a blender until smooth. Place the pureed tomato mixture in a medium sauce pan and pour in the chicken broth. Bring broth to a simmer over medium high heat. In a large skillet heat remaining 2 tbsp of olive oil over medium heat. Add in onion and cook for 5 minutes. Add in garlic and cook for an additional 30 seconds. Add in rice and "toast" for roughly a minute. Add in the wine and stir until it dissolves. Add in a ladle full of broth (about 1/4 cup) and continuously stir until the rice fully absorbs the broth. Continue to do this until you have used up most of the stock. Test the rice to make sure it is cooked. Remove from heat and stir in the butter. Top with parmesan cheese and fresh basil.
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