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–+ servings

Tomato Basil Risotto

5 from 1 review
This risotto tastes like summer. It's packed with fresh tomatoes, finished with a heaping handful of basil leaves, and dotted with ricotta to make the perfect simple dinner. Plus, it's naturally gluten-free and can easily be adapted to be vegan. A crowd pleaser for everyone.
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 servings

Equipment

Ingredients

  • 2 large tomatoes, globe, heirloom, or beefsteak all work
  • 1/4 cup extra-virgin olive oil
  • 1/2 small white onion, finely diced
  • Diamond Crystal kosher salt
  • 1 cup of risotto rice, such as Aborio
  • 2/3 cup of dry, unoaked white wine
  • 2 tablespoons salted butter
  • 1 cup fresh basil leaves
  • 4 ounces whole milk ricotta
  • Freshly ground black pepper

Instructions 

  1. Quarter the tomatoes using a microplane, then grate the insides of the tomatoes into a small bowl, making almost a gazpacho. Discard the skins and set aside.
  2. Place a large pot on one burner and fill it with water, you’ll need 5-6 cups. Place a high-sided sauté pan on the burner next to it and turn the burner to medium heat.
  3. Add the oil and the onion to the sauté pan. Season with a pinch of salt and cook, stirring occasionally until the onion is soft, about 5-7 minutes. Add a splash of water and continue to cook, about another 4-5 minutes, until the onion is completely soft and almost melty. The water helps it continue to cook until there is no bite to it without letting it burn.
  4. Add in the rice and stir quickly to make sure it is completely coated in the onion and oil. Cook another 5 minutes until you see the sides of the rice turn clear, and when it hits the edges of the pan, it sounds a bit clattery, as if it’s hitting glass. This means the grain has taken on some of the oil, and it’s time to add in the wine. Let the wine simmer to cook off the alcohol, this takes around 2-3 minutes.
  5. During this time, bring your big pot of water to a low simmer and season it with a tablespoon of kosher salt.
  6. For the next 20-25 minutes, scoop a large ladle of water (about 2/3 cup) into the risotto and stir constantly until the water is absorbed. Repeat the process, but this time do a scoop of the tomato purée. Continue alternating and stirring in 3-minute increments until the risotto becomes thick, creamy and soft.
  7. Check the rice after 20 minutes, and if they grains are soft with no tough bite to them, they’re finished. It might need up to 30-35 minutes though, so take your time.
  8. Once the rice has reached a soft texture, turn the heat off of both burners, but leave the pan on the stovetop. Add the butter to the risotto and stir to combine. Then add the basil and gently stir to let the heat from the risotto melt the into the creaminess. Season with salt and pepper to taste.
  9. If you’re in a cheese mood, top each bowl with a scoop of ricotta and finish with more black pepper on top.