This risotto is made with fresh tomatoes which are absorbed straight into the rice, giving it a rich, fresh flavour.
Risotto is one of those dishes everyone should have under their belt. It’s easy to master, but I think a lot of people shy away from it because it’s perceived as complicated. Here are my top tips on mastering this super customisable dish…
1) Use the right kind of rice. Risotto rice is a short grain rice, that looks short and fat, it has a very high starch content which is what helps the final dish have that thick, creamy texture, but also helps the rice keep it’s shape. If you use regular rice, you’ll just end up with a pile of mush…
2) Keep your stock HOT! I always keep my vegetable stock just below a simmer on the cooker ring next to the one I’m making the risotto on. If you leave your stock in a jug on the kitchen side getting cold, then every time you add some into the risotto, you will be lowering the temperature of the pan, which extends the cooking time and the rice won’t absorb the stock as well. If you keep it hot, you’ll keep a consistent temperature and get that perfect rice.
3) Don’t rush it. Risotto is a dish of patience. It’s super easy, but you can’t rush it. If you add too much liquid at once, the rice will just turn mushy and won’t cook evenly. You really must add one ladle at a time, and let it absorb before adding the next, I promise it’s worth it!
This tomato risotto uses fresh tomatoes, which are blended to a puree and then mixed with the vegetable stock. That way the tomato flavour goes all the way into the grain of rice, so you get that super fresh, tomato flavour with every bite.
Serve it with some grilled green vegetables for a comforting, warming meal.