Tomato Risotto

History & Background

A summer dish of central Italian tradition, particularly in Lazio and Campania. A 'lean' version that in lean times replaced pasta with the more nutritious rice of the North.

Ingredients for 4

• 320g Carnaroli rice
• 400g ripe San Marzano or datterini tomatoes
• 1 shallot
• 1 garlic clove
• Fresh basil
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 60g Parmigiano
• Stracciatella (optional)
• Extra virgin olive oil
• Salt, pepper

Method

1. Halve the tomatoes; stew half in a pan with garlic, oil and basil for 10 minutes, crushing them.
2. Blend and sieve to get a smooth purée.
3. Sweat the chopped shallot in oil.
4. Toast the rice and deglaze with wine.
5. Add hot broth for 12 minutes.
6. Fold in the tomato purée and continue to 16–18 minutes.
7. At the end, add the whole remaining tomatoes.
8. Manteca off the heat with cold butter, Parmigiano and torn basil. Optionally, a spoonful of stracciatella in the centre.

Wine pairing

Cesanese del Piglio or Frascati Superiore: light Lazio reds or structured whites, perfect with tomato.

Common mistakes

• Using winter tomatoes or overly acidic passata: needs ripe seasonal fruit.
• Not sieving the purée: skins and seeds make it grainy.
• Too much Parmigiano: covers the tomato freshness.