Heirloom Tomato Risotto Recipes

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Steps:

• In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
• Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
• Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
• When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

TOMATO RISOTTO

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
• Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
• Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
• When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
• Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

HEIRLOOM TOMATO RISOTTO

Steps:

• Heat shallow saucepot over medium heat.
• Melt 2 Tb of butter in pot.
• Toast Arborio rice for two to three minutes.
• Re-glaze with white wine.
• Reduce wine until it's completely gone/.
• Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
• After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
• Be sure you are stitting often with spatula to avoid sticking.
• When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
• If risotto seems to thickened, thin out with a little more stock.
• Cook for one to two more minutes, making sure not to break up the tomatoes.
• Finish with last tablespoon of butter.

TELEME CHEESE RISOTTO WITH HEIRLOOM TOMATOES RECIPE - (4/5)

Steps:

• Warm 3 tbsp of olive oil in large sauce pan, sweat (no color) onions with bay leaves, about 8-10 min, stir in risotto, mix for two min. Add white wine and reduce heat, reduce wine, add half of the chicken stock, stir often using the rest of stock (about 20 min.). Mix in butter, Parmesan, Teleme cheese until all is melted and creamy, add salt if needed. Divide onto warm plates. Slice assorted tomatoes, lay on top of risotto, top with grey salt, fresh cracked pepper, basil leaves.

TOMATO RISOTTO

Steps:

• Bring a large pot of water to a boil.
• Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
• Peel tomatoes using tip of a small paring knife, then halve tomatoes crosswise. Squeeze juice from tomato halves through a sieve into a bowl, pressing on and then discarding seeds. Finely dice tomato flesh.
• Bring stock, water, saffron, and tomato liquid to a simmer in a medium saucepan and keep at a bare simmer.
• Meanwhile, heat oil and butter in a heavy medium saucepan over medium heat until foam subsides, then add fennel and onion and cook, stirring occasionally, until softened and beginning to turn golden, 12 to 15 minutes.
• Add rice and cook, stirring constantly, until it turns opaque, about 3 minutes. Reduce heat to medium-low, then add wine and cook, stirring, until absorbed. Continue simmering and adding hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, 18 to 25 minutes total (you will have some stock left over).
• Stir in diced tomatoes, cheese, and salt and pepper to taste. Thin with stock if desired.
• Serve topped with chopped fennel fronds.

HEIRLOOM TOMATO SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
• Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
• Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
• Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
• Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
• Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

RISOTTO WITH CREAMY SCALLOPS AND TOMATOES

Steps:

• In a saucepan, heat the stock to a simmer.
• Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.
• Chop the shallots, and mince the garlic.
• When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.
• Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.
• Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.
• Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.
• Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.
• A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.
• Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.