Roasted Tomato Risotto with Basil and Parmesan
- Makes4 servings
- Cook Time1¼ hours
- Active time plus cooling30 minutes active
This dish combines the rich, satisfying starchiness that we crave in the winter with the vibrant flavors and aromas of summer. We roast cherry or grape tomatoes, which tend to be dependably good no matter the season, with garlic, herbs and a little tomato paste in a hot oven to concentrate their flavor and bring out their umami. The tomatoes with juices plus fresh basil and grated Parmesan are stirred into a basic risotto only after the grains have softened to al dente.
Don’t forget to bring 4 cups water to a boil before starting the risotto. Adding hot liquid to the rice as it cooks maintains the temperature so the grains cook more quickly. (You may not use all of the boiling water; the last ½ cup is for adjusting the consistency of the risotto at the end, if needed.) Don’t be afraid to stir vigorously when cooking the risotto. Doing so coaxes starch from the rice for a creamier consistency.
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