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tomato risotto
Main Dishes

Tomato Risotto

This tomato risotto recipe is perfect for entertaining! It's busting with bright tomatoes, crispy pancetta, and lots of cheese.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 4 servings

Ingredients

  • 3 oz pancetta, diced
  • 1 pint cherry or san marzano tomatoes
  • 2 teaspoons chopped Calabrian chilies
  • 4 tablespoons butter, divded
  • 2 small shallots, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 5-6 cups chicken or vegetable broth, warmed
  • 4 oz mascarpone
  • 1 cup freshly grated pecorino romano cheese
  • 1/3 cup chopped fresh basil
  • kosher salt, to taste
  • freshly grated pepper, to taste

Instructions

  • Heat 1 tablespoon of olive oil in a wide skillet or braiser over low heat and add the pancetta. Cook, stirring occasionally, until the pancetta is crispy and has rendered some of its fat. Use a slotted spoon to remove the crispy pancetta from the skillet and transfer it to a small bowl.
  • Increase the heat to medium-low and add the tomatoes to the rendered pancetta fat. Season the tomatoes with a bit of salt and pepper to help them break down. Once the tomatoes start to burst, add the Calabrian chili and cook until the tomato mixture is close to a paste. Remove from the skillet and transfer to a small bowl.
  • Melt 2 tablespoons of butter in the skillet and add the shallots. Use this opportunity to scrape up any browned bits from the skillet. Cook for 2-3 minutes until the shallots are soft and then add the tomato paste. Cook for another 1-2 minutes, stirring often until the tomato paste has darkened in color slightly.
  • Add the rice to the skillet and toss to coat in the tomato paste and shallots. Once the rice is well-coated, add the cooked tomatoes and the white wine and let the rice simmer until the liquid is absorbed.
  • Once the wine is absorbed, add the warm stock one ladleful at a time while stirring. Continue to stir until the liquid is absorbed before adding more. Repeat with the broth until the rice is cooked through, but still has a bit of toothiness. You may not need all the broth.
  • Once the rice is cooked through, remove from the heat and add the remaining butter, cheese, mascarpone, crispy pancetta, and chopped basil. Stir until all the cheese has melted in. Season to taste with salt and pepper. Serve topped with more cheese and basil, if desired.