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.