Tomato Risotto
This risotto is a great way to use just-picked ripe tomatoes or a good way to use up preserved tomatoes from last summer.
Ingredients
2 pt cherry tomatoes
1 cup tomato sauce (or pureed farm tomatoes)
2 cups risotto rice
1 onion
1/2 cup white wine
1/2 cup kalamata olives
1 T capers
1/2 tsp chili flakes
1/2 cup olive oil
5 sprigs mint
4oz feta
Method
- In a food processor, combine the cherry tomatoes and the tomato juice and puree with a pinch of salt until smooth
- Remove the tomatoes from the food processor and then add the olives, capers, and chili flake and pulse to make a chunky relish
- Remove from the food processor and add the olive oil and set aside
- Bring 6 cups of salted water to a boil
- Mince the onion
- Pick the mint leaves but leave whole
- Sweat the onion in a knob of butter until translucent
- Add the risotto and briefly toast
- Add the wine and stir the risotto
- When the wine is evaporated, add a ladleful of the water to the risotto and stir until it is absorbed. Continue this process until the risotto is tender but not mushy (about 20 minutes)
- Add the tomato puree to the risotto and stir to coat
- Transfer to a serving platter, top with the olive/caper relish, crumble the feta over the top, and garnish with the mint and serve.
