Roasted Tomato and Goat Cheese Risotto

Sometimes the food is so good I forget to take a photo. This was the case with my Roasted Tomato and Goat Cheese Risotto (good thing I took a picture of set table?). I suggest making this recipe once it starts to cool down (for you Northerners bragging about grilling on rooftops wearing hoodies – it’s time). Since the tomatoes are roasted, you really don’t have to make this while they are in season. And, I’m pretty sure standing over the stove stiring for a half hour is much more cozy when it is cooler outside than when I made this – in 100 degree weather. Cooking – what a labor of love.

Roasted  Tomato and Goat Cheese Risotto based on Sara Foster’s Risotto for All Seasons

Ingredients:

  • 4 to 5 cups chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 and 1/4 cups Arborio rice
  • 1/2 cup white wine
  • 1 pint grape tomatoes
  • 1 small log goat cheese
  • 1 handful parmesan cheese
  • 1 small handful fresh basil, chopped
  • salt and pepper

Assembly: In advance, (a couple of hours or even during the cooking process) roast the grape tomatoes on a cookie sheet at 350 degrees until they start to break down (you’ll sense when they are done, I promise – they will resemble  bite sized tomato candies). If you are preparing this dish in the cold of winter, heat the chicken broth on the stove and keep warm. It was so hot here when I made this  – I just skipped this step. In a large skillet (I used a dutch oven), cook the onion in olive oil and butter until tender. Add the garlic and cook until fragrant. Add the rice and stir for about two minutes – you’ll want each grain of rice to be coated in the butter and oil – and for it to be just slightly toasted. Add a little more oil if you need it.

Stir in the white wine and cook until evaporated. Stir in the chicken broth a half cup at a time. Wait each time for the rice to begin to sizzle – and then add more liquid. Do this until the rice is tender. It will take about 2o to 25 minutes – and if it is summer, you’ll be sweating too.

Once the rice is tender and creamy. Add the cheeses and tomatoes. Taste for seasoning – add salt and pepper. You may need to add a little more broth if it needs to loosen up. Add the basil right before you serve – and throw some on top for garnish – your friends will be even more impressed.

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