Risotto al Pomodoro

The Risotto cogli Asparagi e Zafferano is my favorite, but this one is also very good for a change of pace. All risotti are made more or less the same. This one is very easy because you need not sauté any vegetables.

1 chopped shallot or ½ medium chopped yellow onion

1/4 cup (55g) extra-virgin olive oil

6 cups (1500g) chicken broth (homemade is strongly preferred, otherwise unsalted)

1 cup (237g/mL) dry white wine

1 28-oz can Cento San Marzano tomatoes (not the organic variety), stems ends removed, blended with their juice

2 cups (360g) Carnaroli (or Vialone Nano or Arborio) rice

4 Tbsp chopped basil leaf

1 cup (100g) freshly grated Parmigiano-Reggiano cheese

3 Tbsp (42g) butter

Salt, to taste

  

 

1.   Sauté chopped shallot in olive oil in a heavy pot that will be used for the full cooking.

2.   Start bringing broth to a simmer.

3.   In a pot or pan, toast the rice over medium-high heat until they are a little translucent, stirring continually. You don't want them to get brown. The purpose of this step is to seal in the starches, give the rice a slightly richer and nuttier taste profile, and to help the rice cook more uniformly in the broth. Many Italian cooks insist on this step. I'm not convinced that it makes any noticeable difference, but I do it anyway because it's easy.

4.   Transfer lightly toasted rice to heavy pot with the sautéd shallots.

5.   Add wine cook over medium-high heat until most of the wine is cooked away, stirring as you go. I like to use a large flat-edged spatula to stir the rice because it can scrape the bottom of the pot better than a rounded wooden spoon can.

6.     Add the blended tomatoes to the pot of rice and cook it down some until it's absorbed. Some people cook the tomato sauce a little before adding it, but I don't think it's necessary.

7.   Add enough hot broth to just barely cover the risotto (see second photo below). Cook, stirring (nearly) constantly.  Continue adding broth, one ladleful at a time. Keep the rice mostly submerged in broth the whole time, otherwise the risotto will come out too dry.

Note: The cooking time from this point to completion varies based on the rice used (the variety and its age), but you’re probably looking at 15 minutes more. The risotto is done when you’ve reached the desired creaminess and the individual grains are tender yet al dente.

8.     About 5 minutes into the ladling/stirring process, add the chopped basil.

9.   About 10 minutes, start tasting for salt, especially if you used unsalted broth. With homemade broth, I normally do not need to add any salt. As you season, however, remember that the cheese will also add a salty flavor.

10.  When you think the risotto is almost done, stir in the cheese and butter, but not any more broth. Then let 30-40% of the remaining liquid evaporate.

11.   Remove from heat, do NOT stir, and cover. Let sit for 5 minutes. It will absorb the remaining liquid and make the risotto moister.

12.  Remove the cover and give it a good stir. Some people will add a ladleful of broth before putting the cover on. I don’t do that because I feel that there is already plenty of liquid since I had been cooking it submerged for the entire time.

 

 

 

(rice after being toasted)