Cherry tomato risotto

Cherry tomato risotto

By
From
Sicily
Serves
4

This bright orange risotto packs a flavour punch thanks to Sicily’s famous cherry tomatoes. I recommend making this when you see Italian cherry tomatoes, known as datterini, in the shops. The risotto is pretty to look at and should be served in small amounts as it is filling. This is a recipe from Monaci delle Terre Nere, a beautiful hotel on the slopes of Mount Etna.

When you are making risotto, it helps to have everything you need within reach, so that you don’t have to leave it unattended while you find the cheese from the back of the fridge or discover you have run out of wine. Have your heated stock ready in a pot by your risotto pan with a ladle to hand.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil and sumac, plus extra to serve
50g butter
1 white onion, finely chopped
1 celery stalk, finely chopped
fine salt
freshly ground black pepper
300g carnaroli or other risotto rice
100ml white wine
700-750ml hot chicken, ham or vegetable stock, or hot water
500g see method for ingredients
50g parmesan, finely grated
125g ball of buffalo mozzarella, drained and roughly torn
a few small basil leaves, to garnish

Method

  1. Heat the oil and half the butter in a large saucepan – the oil helps to stop the butter burning. When the butter has melted, soften the onion and celery with some salt and pepper over a low heat for around 10 minutes.
  2. Add the rice to the pan and allow it to toast for 3–5 minutes, stirring constantly, until all the grains are covered in the butter and oil. Pour in the wine and allow to evaporate for 2–3 minutes.
  3. Ladle in around 500 ml of the stock and the tomato sauce and mix quickly into the rice. Stir frequently, keeping the heat medium-low. When the risotto thickens to the point where you can see the bottom of the pan when you draw the spoon across it, add another ladleful of stock.
  4. After about 20 minutes taste the risotto to see whether it is done. The rice grains should be clear on the outside but still have a little white centre; they should feel soft on the outside with a hint of firmness in the centre. Adjust the seasoning to taste. Remove the pan from the heat. It is better to leave it slightly soupy as the liquid will continue to be absorbed over the following few minutes.
  5. Beat in the remaining butter and the Parmesan – this will make your risotto creamy. Cover the pan and allow the risotto to rest for 3–5 minutes. Serve in warmed shallow bowls with a swirl of good olive oil, the mozzarella, a twist of black pepper and a few small basil leaves.
Tags:
Italy
Italian
Sicily
Sicilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again