Creamy Tomato Risotto
This creamy and indulgent risotto celebrates the deep rich flavor of tomatoes, with notes of nutty Parmesan and rich cream.
Servings 3 people
Ingredients
- 3 tbsp butter
- 5 cloves garlic minced
- 1 shallot minced
- 3 tbsp tomato paste
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 1/2 cups broth chicken or vegtable
- 1 cup Parmesan cheese
- 1/4 cup heavy cream
Instructions
- Warm the broth separately on the stove.
- In a wide pot on medium-low heat melt the butter. Once melted add shallots, garlic and a 1/2 tsp of salt. Sweat and cook down for 3-5 minutes until fragrant and soft.
- Once sweated out add tomato pasted and mix to combine. Toast tomato paste for 7-10 minutes until color has deepened. Mix every few seconds to ensure it doesn't burn.
- Add arborio rice and mix to combine. Toast rice for 3-4 minutes.
- Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.
- Add more broth and repeat above steps.
- Once all broth has been added, but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down. Add the Parmesan cheese and heavy cream. Mix to incorporate. Serve immediately.