Tomato Risotto

Simple ingredients and pretty quick to cook, but very attention-consuming for the last 25 minutes.

Makes 4 servings.


2 large, ripe, beefsteak tomatoes (1.5 lb each)

1/4 cup chopped yellow onion

3/4 cup Carnaroli or Arborio rice

4 cups of boiling water

1/4 cup plus 1 Tablespoon olive oil

salt and pepper

high quality balsamic for drizzling


Start with a large sauce pan. I went with the biggest thing I had because I wanted a large surface area like a big frying pan, and also steep walls so I could stir away without having to worry about splattering rice all over the stove.

1. Slice out 4 thin slices of tomato from the center of one of the tomatoes. For garnish later. Set aside.


2. Bring 1 Tablespoon of oil to heat. Add the onion and sweat but don’t burn for about 5 min.

3. Add the rice. Cooking it dry for 2 min to toast the rice and add some nutty flavor.

4. Add the chopped tomatoes. Cook until most of the water has been absorbed by the rice. About 6 min.


5. Add the boiling water 1/2 cup at a time. After adding a 1/2, keep the rice on medium-high heat and stir almost constantly until the water is fully absorbed. To get through all 4 cups takes about 25-30 minutes. This is the attention-consuming step.


The rice is done when it is soft but has some chew to it. The risotto should be thick enough so when you run your spoon across the bottom of pan the line slowly gets covered.


6. Take the risotto off the heat. Stir in the remaining 1/4 cup of oil until the risotto is creamy. I only used half this amount my first time. My oil wasn’t super high quality and I felt like I reached a creamy texture before adding it all.

7. Taste and season with salt and pepper to your liking. I added about 5 grinds of pepper and two small pinches of kosher salt.

8. Serve onto plates. Garnish with tomato. Drizzle with balsamic. Careful with that drizzle.


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