I Made This Tomato Risotto Once and Now I Can't Stop

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Put the passata in a small saucepan over low heat and simmer gently for 10 to 20 minutes. Do not boil. Set aside.
2. In a deep pot over medium heat, warm 2 tablespoons of olive oil, add the onion and cook gently for 5 to 7 minutes until soft and translucent. Add a small splash of water and stir.
3. Meanwhile, line a baking tray with baking paper, add the cherry tomatoes, drizzle with olive oil, season with salt and pepper, and roast at 200°C / 392°F for 10 to 20 minutes until soft, juicy and lightly roasted.
4. Add the rice to the pot with the onion and stir for 1 to 2 minutes until every grain is coated in oil and lightly toasted. Pour in the white wine and stir until fully evaporated.
5. Cook the rice according to the packet timing, adding hot vegetable stock a little at a time, just enough to cover the rice, and stirring constantly.
6. As the liquid is absorbed and the rice looks dry, add more hot stock in the same way until the stock is used up and the rice is nearly cooked.
7. About 2 minutes before the rice is ready, stir in the warm passata. If the colour is pale, add a little more, but keep some aside for plating.
8. Taste and adjust the seasoning with salt and pepper. Cook for the final 2 minutes, then turn off the heat.
9. Take the roasted tomatoes out of the oven and pour their juices from the tray into the risotto. Add the butter and plenty of grated Pecorino, then stir vigorously until creamy and glossy.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCheeseTomatoRicePecorino cheesePassata