Risotto is a notorious dish. It has this reputation of being challenging and finicky. The truth is, risotto is a simple dish. Yes, you are required to tend to it while it’s cooking, stirring it frequently, so it requires labor. You can’t just throw everything in the pan and walk away, but that’s no reason to be turned off or nervous. This dish is actually quite fool-proof if you just keep on stirring, and follow a simple recipe. This Risotto with Blistered Tomatoes is a great place to start because it’s a basic recipe with a single fun add on!
So do some stretches and get your stirring arm ready for this twenty minute dish that will knock your socks right off. Seriously, do a few stretches because you’re about to be stirring away until this dish is on your plate!
Ingredients:
½ cup arborio rice
1 ½ cup vegetable stock
¼ cup dry white wine
1 small shallot, diced
3 tbsp butter
2 tbsp parmesan cheese, grated
Fresh parsley to garnish
¼ tsp salt, plus additional salt to taste
1 cup cherry tomatoes
Directions:
- Add vegetable stock to a small saucepan and heat to a simmer on medium heat, about 3-4 minutes. Then reduce heat to low to keep the stock hot.
- Meanwhile, preheat a medium saucepan with 2 tablespoons of butter over medium heat. Once butter is melted and hot, add ¼ tsp salt, and shallots. Saute, stirring frequently until shallots are translucent, about 3-4 minutes.
- Place rice into the hot pan and stir continuously until grains are coated in melted butter, about 1 minute.
- Add white wine and cook until wine is fully absorbed and evaporated, about 2 minutes.
- Add a ladle of the hot vegetable stock and allow liquid to absorb fully, stirring frequently. Repeat this, adding one ladle of stock at a time until the stock is gone and rice is firm, but no longer crunchy, about 15 minutes.
- Stir in remaining 1 tablespoon of butter, parmesan, and salt.
- Set aside risotto and prepare blistered tomatoes by adding to a cast iron skillet on medium-high heat.
- Allow tomatoes to cook, undisturbed for about 4-5 minutes, or until they begin to blister and char slightly. Then turn and repeat until tomatoes are tender and begin to burst.
- Garnish risotto with fresh parsley and blistered tomatoes and serve.
- ½ cup arborio rice
- 1 ½ cup vegetable stock
- ¼ cup dry white wine
- 1 small shallot diced
- 3 tbsp butter
- 2 tbsp parmesan cheese grated
- Fresh parsley to garnish
- ¼ tsp salt plus additional salt to taste
- 1 cup cherry tomatoes
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Add vegetable stock to a small saucepan and heat to a simmer on medium heat, about 3-4 minutes. Then reduce heat to low to keep the stock hot.
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Meanwhile, preheat a medium saucepan with 2 tablespoons of butter over medium heat. Once butter is melted and hot, add ¼ tsp salt, and shallots. Saute, stirring frequently until shallots are translucent, about 3-4 minutes.
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Add rice and stir continuously until grains are coated in melted butter, about 1 minute.
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Add white wine and cook until wine is fully absorbed and evaporated, about 2 minutes.
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Add a ladle of the hot vegetable stock and allow liquid to absorb fully, stirring frequently. Repeat this, adding one ladle of stock at a time until the stock is gone and rice is firm, but no longer crunchy, about 15 minutes.
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Stir in remaining 1 tablespoon of butter, parmesan, and salt.
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Set aside risotto and prepare blistered tomatoes by adding to a cast iron skillet on medium-high heat.
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Allow tomatoes to cook, undisturbed for about 4-5 minutes, or until they begin to blister and char slightly. Then turn and repeat until tomatoes are tender and begin to burst.
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Garnish risotto with fresh parsley and blistered tomatoes and serve.
