Tomato Risotto

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Tomato Risotto Recipe

A vibrant and delicious celebration of summer tomatoes!

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Prep Time: 20 Min

Tomatoes Tomato Paste Pancetta Shallot Risotto Rice White Wine Chicken Broth Mascarpone Butter Pecorino Romano

Cook Time: 25 Min


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Step 1

Crisp the pancetta. Cook the diced pancetta over low heat until crispy and the fat has rendered out. Remove and set aside. 

Step 2

Cook the tomatoes. Cook the tomatoes down in the leftover pancetta fat and season with salt, pepper, and some red pepper flakes. 

Step 3

Saute the shallots. Saute the shallots in a bit of butter, then add the tomato paste and risotto rice. 

Step 4

Add the tomatoes. Add the tomatoes back to the skillet and add the white wine. Cook until the wine has been absorbed. 

Step 5

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. 

Step 6

Finish. 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. 

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