Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.
Recipe information
Yield
6 Servings
Ingredients
1
1½
½
1
1
2
6
2
Preparation
Step 1
Bring 6 cups water to a boil over medium heat; remove from heat, cover and keep warm.
Step 2
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, 2 minutes. Add wine and cook, stirring constantly, until evaporated, about 1 minute. Add ½ cup water and cook, stirring often, until water is absorbed. Continue adding water by ½-cupfuls, stirring often, until rice is tender but still firm to the bite, 20–25 minutes. (You may not need all the water).
Step 3
Mix in Tomato Water, butter, and 2 Tbsp. Parmesan; season with salt and pepper. Simmer, stirring often, until liquid is mostly absorbed, about 2 minutes. Mix in Oil-Poached Tomatoes.
Step 4
Serve risotto topped with more Parmesan.