Heirloom Tomato Risotto with Herbs

Heirloom Tomato Risotto with Herbs

This time of summer, the tomatoes are in abundance. I wanted to try to do something a little differently. So I looked into the pantry and noticed Arobrio Rice, Bone Broth, and Risotto came to mind immediately. I thought the creaminess of the risotto would pair well with our garden tomatoes. In this instance, I had some San Marzano Tomatoes on hand and decided to use them. This is a lighter risotto because we used Bone Broth instead of cream. Genovese Basil, Italian Flat-leaf Parsley, and San Marzano Tomatoes are considered the best for Italian cooking. Although making risotto can be labor intensive, don't fear it. Ultimately, you will get a creamy, satisfying dish to share with loved ones alongside a nice glass of wine. We chose Bordeaux on this occasion.

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  • 2 Tablespoons butter
  • 1 Tablespoon oil
  • 1 Large red or white onion diced
  • 4 Small or 2 large garlic cloves finely chopped
  • 2 Cups Arborio rice
  • 3 Cups tomatoes, we selected San Marzano quartered
  • 10 Cups stock of choice: we selected chicken bone broth
  • 3/4 Cup parmesan cheese grated
  • 1/4 Cup basil chiffanod
  • 1/4 Cup parsley finely chopped
  • Salt and Pepper

Preparation - 10 minutes Cook Time 45-60 minutes Serving 6-8

  1. Start by heating your stock in a separate pot until it simmers.
  2. Melt the butter over medium heat in a large nonstick skillet and heat the olive oil.
  3. Sauté the onion until it turns translucent. Then add garlic and sauté for an additional minute.
  4. Add the rice to the skillet and coat it with oil and butter. Cook for about 1 minute.
  5. Start by ladling in the stock 1 cup at a time and stir in thoroughly to help develop the starch, which creates the creaminess. Allow the rice to absorb the liquid. This will take about 5 minutes.
  6. Repeat the above step for about forty-five minutes to an hour. You will want to do this until the rice absorbs most of the stock. We recommend the rice to have a slight tooth texture called aldente.
  7. Add the parmesan cheese to the cooked risotto and stir everything together, adding more stock if needed.
  8. It's time to add the basil and parsley. Stir and taste before adding salt and pepper. Serve immediately to enjoy this delicious meal.