Tomato Salad Risotto. Fresh tomatoes, basil, extra virgin olive oil, and arugula mixed with risotto. Make the tomato salad ahead of time and stir in with cooked risotto at the last minute.
Jump to RecipeI’m going to step up on my high horse for a brief moment just to say- I make a damn fine risotto. Why? well, It’s not exactly because I’m the most talented chef or I have some hidden secret. The main reason is that I’ve had a TON of practice making risotto in restaurants and at home. It is probably Jen’s favorite dish and she begs me to make it all the time. Seriously…. all the time!
To be honest, though, making risotto is not that difficult. You just have to follow a few simple instructions and you’ll be amazed at the results.
I’m not exactly sure where I got the exact inspiration for this tomato salad risotto. I had a bunch of beautiful heirloom tomatoes on hand and I was planning on making a tomato bread soup. I had too many tomatoes for the soup though, so I came up with this to use what I had on hand. The ingredients for the tomato salad risotto are very similar to the soup (I’ll post the recipe soon) and the finished dish was just perfect. I drizzled some nice fruity Californian extra virgin olive oil over the plated tomato salad risotto and everyone went wild for it. I hope you do too!
Tomato Salad Risotto
Ingredients
Tomato Salad:
- 4 Cups of rough chopped fresh tomatoes
- 1 bunch of fresh basil chiffonade
- 1/4 Cup extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 small garlic clove minced into a paste
- 2 tsp. dried oregano
- salt and pepper to taste
- 4 Cups arugula optional
Risotto:
- 1 1/2 Cups arborio rice also labeled risotto rice
- 1 small onion diced
- 1 Tbsp. extra virgin olive oil
- 4 oz. white wine
- 48 oz. vegetable stock
- salt and pepper to taste
Instructions
- Make the tomato salad in a bowl and set aside
- Heat the vegetable stock in a small stock pot
- In a large skillet, heat the olive oil over medium heat and saute the onion until translucent.
- Add the rice to the skillet and keep stirring to lightly toast the rice.
- Add in the wine and stir.
- Lower the heat to medium-low and add in a ladle full of hot stock and stir until most of the liquid has been soaked up by the rice. Repeat with a ladle of hot stock and stir. Repeat this process until the rice is cooked through but not mushy. Approximately 20-30 minutes. Turn off the heat
- Season to taste with salt and pepper.
- Add the tomato salad to the rice and stir gently. Serve immediately
Notes
Nutrition
