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Tomato Risotto


 


This is a classic italian dish, I've had it at an italian restaurant

and fell in love. This recipe serves 6.


Ingredients:

1 small chopped onion

1 1/2c arborio rice

1/2c dry white wine

1 c tomato water

1T unsalted butter

2T grated parmesan plus more for serving....

6 Oil-Poached Tomato halves, coarsely chopped....

2T evoo

Kosher salt and pepper


How to make:

Bring 6 cups of water to a boil over medium heat; remove

from heat, cover and keep war.


Heat oil in a large saucepan over medium heat; add onion and

cook, stirring often, until soft about 5 minutes. Add rice and

cook, stirring constantly for 2 minutes. Add wine and cook,

stirring constantly, until evaporated, about 1 minute.

Add 1/2c water and cook, stirring often until water is

absorbed. Continue adding water b 1/2 cupfuls, stirring often

until the rice is tender but still firm to the bite, 20-25 minutes

(you may not need all the water).


Mix in tomato water, butter and 2T parmesan; season with

salt and pepper. Simmer stirring often, until liquid is mostly

absorbed, about 2 minutes. Mix in oil poached tomatoes.

Serve risotto topped with more parmesan.


Bread sticks on the side would be great!!

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