Tomato risotto is a celebration of summer tomatoes! This risotto recipe is bursting with fresh tomato, smoky pancetta, and tons of cheesy goodness.
Tomato Risotto Recipe
A vibrant and delicious celebration of summer tomatoes!
Prep Time: 20
Cook Time: 25
White Scribbled Underline
Crisp the pancetta.
Cook the diced pancetta over low heat until crispy and the fat has rendered out. Remove and set aside.
Cook the tomatoes.
Cook the tomatoes down in the leftover pancetta fat and season with salt, pepper, and some red pepper flakes.
Saute the shallots.
Saute the shallots in a bit of butter, then add the tomato paste and risotto rice.
Add the tomatoes.
Add the tomatoes back to the skillet and add the white wine. Cook until the wine has been absorbed.
Add broth in stages.
Add the broth one ladleful at a time. Stir well between additions and wait until the liquid is absorbed before adding more.
Once the rice is cooked, add in the butter, mascarpone, cheese, basil, and pancetta. Season to taste and serve!
Get the full recipe details at the link below.