White House Tomato Risotto Recipes

TOMATO RISOTTO

Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

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.

WHITE HOUSE TOMATO RISOTTO

White House Tomato Risotto image

This recipe is from Sunset Magazine and is from John Moeller, a former White House chef. I love risotto but this one is - hands down - my favorite.

Provided by NannyMarvel

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1/3 cup chopped onion
2 teaspoons minced garlic
4 cups chicken broth, heated to simmer
1 cup arborio rice
1/4 cup grated parmesan cheese
2 medium ripe tomatoes, peeled, seeded and diced (I have also used home canned tomatoes but fresh are better)
6 medium basil leaves
salt and pepper

Steps:

In a 2-qt saucepan over medium heat, melt 1 tbsp butter. Add onions and cook until soft - about 4 to 5 minutes. Add garlic and cook 2 minutes. Add rice and stir to coat for 1 minute. Stirring constantly, add 1/2 cup of simmering chicken broth. As rice absorbs the liquid, continue to add broth, 1/4 cup at a time, until you've added 3 cups, about 15 minutes. Reduce heat to low and cook rice for an additional 20 to 30 minutes until tender, stirring occasionally. If rice starts to dry out, stir in more broth.
When rice is done, remove pan from heat. Let stand for 5 minutes. Stir in remaining butter and cheese. Fold in all but 3 tablespoons tomatoes. Season with sat and pepper to taste. Divide risotto evenly among 6 bowls. Garnish each bowl with remaining tomatoes and basil.

Nutrition Facts : Calories 210.2, Fat 6.2, SaturatedFat 3.5, Cholesterol 13.8, Sodium 598.3, Carbohydrate 30, Fiber 1.6, Sugar 2, Protein 7.7

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY

Wolfgang Puck's Tomato Risotto With Shrimp Recipe by Tasty image

Here's what you need: olive oil, garlic, shallot, arborio rice, dry white wine, chicken stock, tomato soup, unsalted butter, parmesan cheese, kosher salt, white pepper, large shrimps, green peas, fresh parsley leaf

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 tablespoons olive oil, divided
2 teaspoons garlic, minced, divided
1 tablespoon shallot, minced
1 cup arborio rice
¼ cup dry white wine
2 cups chicken stock, boiling
14.5 oz tomato soup, 1 can
6 tablespoons unsalted butter, cubed
¼ cup parmesan cheese, freshly grated
kosher salt, to taste
white pepper, freshly ground, to taste
8 large shrimps, peeled, deveined, tails on, butterflied
¼ cup green peas
1 tablespoon fresh parsley leaf, for garnish, minced

Steps:

In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
Add the tomato basil bisque and stir to combine.
Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
Enjoy

Nutrition Facts : Calories 971 calories, Carbohydrate 73 grams, Fat 68 grams, Fiber 2 grams, Protein 12 grams, Sugar 9 grams

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