Tomato Risotto

Tomato Risotto combines smooth tomato passata with a bunch of ripe cherry tomatoes for extra freshness. A splash of full-bodied red wine adds depth, while Parmigiano and melting cheese create a rich, creamy texture with a delicate stretch.

Finished with fresh basil, this easy risotto delivers authentic Italian comfort food.

Serves: 4 | Preparation time: 15 mins | Cooking time: 25 mins

300 g (1½ cups) Carnaroli rice
1 litre (4¼ cups) hot vegetable stock/broth
300 ml (1¼ cups) tomato passata
A bunch of ripe cherry tomatoes, halved
½ red onion, very thinly sliced
3 tbsp extra virgin olive oil
½ glass (about 120 ml / ½ cup) full-bodied red wine
60 g (about ¾ cup) freshly grated Parmigiano cheese
60 g (2 oz) mozzarella or scamorza cheese, diced
20 g (1½ tbsp) cold unsalted butter
3–4 fresh basil leaves, plus extra for garnish
Salt, to taste

Method

1. Prepare the stock
Keep the vegetable stock hot over low heat throughout the cooking process.

2. Sauté the onion and toast the rice
Heat the olive oil in a large saucepan over medium-low heat. Add the finely sliced red onion and cook for 8–10 minutes, until soft and fragrant. Add the Carnaroli rice and toast for 2–3 minutes, stirring continuously.

3. Add the wine and tomatoes
Pour in the red wine and stir until almost completely evaporated. Add the cherry tomatoes and cook for 1–2 minutes, then stir in the tomato passata.

4. Cook the risotto
Add a ladle of hot stock and stir gently. Continue adding the stock one ladle at a time, allowing the rice to absorb most of the liquid before adding more. Cook for about 18–20 minutes, stirring regularly, until the rice is al dente and creamy.

5. Finish and serve
Remove from the heat, add the Parmigiano, diced mozzarella or scamorza, cold butter and basil.

Stir until the cheese has melted and the risotto is creamy and glossy.

Serve immediately your tomato risotto with fresh basil.