When we read on the NYTimes that David Tanis’ Fresh Tomato Risotto made Melissa Clark “rethink her life”, we just had to try it for ourselves! To keep this comfort food bright and summery, Tanis swaps out butter for extra virgin olive oil. Then, he adds the kick of peperoncini to contrast the juicy sweetness of tomatoes. We love Vialone Nano rice for this dish. Its small, round, and highly absorbent grains create a creamy and smooth texture without any mushiness
But the real secret is in those tomato skins: they infuse the risotto with a deep tomato flavor and plenty of bright orangey color. We recommend using fresh, thick-skinned cherry tomatoes, if they’re in season. Otherwise, go for Farmer Pasquale Imperato’s jarred Piennolo tomatoes for a fresh tomato taste any time of year. Growing in the mineral-rich soil of Mt Vesuvius under the fiery Campanian sun, they’re positively bursting with deep tomato flavor.
Pro Tip: If you want to kick things into umami overdrive, use Vacche Rosse cheese rind broth for the stock!
TIME: 35 mins
SERVES: 4-5
Ingredients
- Extra virgin olive oil, as needed
- Onion, 1 medium, diced
- Garlic clove, 1, peeled and left whole
- Fine sea salt, to taste
- Black pepper, freshly ground
- Vialone Nano rice, 1½ cups / 320g
- White wine, ½ cup / 120ml
- Piennolo tomatoes, 360g (about 2/3 of a jar)
- Chili peppers in olive oil, to taste
- Vegetable stock OR our Vacche Rosse cheese rind broth, approx. 8 cups / 1.75L
- Vacche Rosse cheese, ½ cup / 20g, finely grated, plus more to serve
- Fresh basil, roughly torn, to garnish
Preparation
- Heat a few tablespoons of extra virgin olive oil in a large, heavy-bottomed saucepan over medium heat. Add the diced onion, whole garlic clove, a sprinkle of fine sea salt, and the black pepper. Cook until the onions have softened, about 8-10 minutes.
- Meanwhile, bring the stock to a low simmer.
- Add Vialone Nano rice to the onions and stir to coat them in the oil. Remove the garlic clove.
- When the grains have begun to turn translucent, add the white wine, stirring as it evaporates.
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Next, add the peperoncini and Piennolo tomatoes. Stir until the mixture dries out, then begin adding the hot stock, a ladleful at a time, waiting until the liquid has absorbed before adding more stock.
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Continue until the rice is al dente, and the risotto has a creamy texture, about 15-20 minutes (you may not need all the stock, depending on how you like your risotto).
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Take the pan off the heat and stir in the grated Vacche Rosse cheese and a drizzle of extra virgin olive oil.
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Divide between bowls and serve sprinkled with additional cheese, extra virgin olive oil, and basil.
