Fresh Tomato Risotto Recipe With Parmesan Cheese
Written by MasterClass
Last updated: Jun 21, 2022 • 2 min read
Summer tomatoes give freshness to risotto dishes. Learn how to make creamy tomato risotto with tomatoes, basil, and Parmesan cheese.
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What Is Tomato Risotto?
Tomato risotto is a creamy Italian rice dish featuring diced tomatoes. To make tomato risotto, add fresh, diced tomatoes to the rice as it cooks in broth. Risotto traditionally calls for arborio rice—a rounded, short-grain white rice with a high starch content—though you can substitute carnaroli rice or other grains for an oat or barley risotto. Popular garnishes for tomato risotto include Parmesan cheese, fresh basil, and tomato slices.
The key to risotto is the cooking method: sautéing the starch and then cooking it on low heat as you add ladles of broth. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. Other common ingredients in risotto include butter, sautéed shallots, Parmesan cheese, dry white wine, garlic cloves, and seasonal veggies.
6 Tips for Making Tomato Risotto
When preparing fresh tomato risotto, consider the following tips:
- 1. Use fresh tomatoes. Use fresh tomatoes, such as cherry tomatoes or heirloom tomatoes, for optimal flavor. You can use a can of diced tomatoes in a pinch.
- 2. Incorporate the tomatoes into the rice. Add the tomatoes to the rice as it is cooking over low heat, so the rice slowly absorbs the liquid from the tomatoes.
- 3. Add more liquid. Slowly add broth and wine to the rice and tomato mixture until the liquid is fully absorbed and the rice is al dente.
- 4. Remove the risotto from heat before adding dairy. Take the risotto off the heat and stir in the Parmesan cheese. The fats found in dairy products can break and separate when heated.
- 5. Garnish with basil. You can add basil leaves and fresh tomato slices to the risotto before serving.
- 6. Make it a main course. You can serve this variation on Parmesan risotto as a side dish or with grilled chicken or fish as the main dinner course.
Creamy Tomato Risotto Recipe
makes
prep time
10 mintotal time
1 hr 5 mincook time
55 minIngredients
- 1
In a medium saucepan over medium heat, bring broth to a low boil then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.
- 2
In a large skillet or Dutch oven, heat the butter over medium-low, then add the shallots and sauté until softened and translucent, about 4 minutes.
- 3
Add the garlic and red pepper flakes and stir continuously until fragrant, about 30–60 seconds.
- 4
Add the rice and tomatoes to the onion-garlic mixture, season with salt, and stir to combine. Continue stirring until rice is well coated and starting to become translucent, 2–5 minutes.
- 5
Ladle about ½ cup warm broth and a splash of wine to the rice mixture. Stir often, until rice has fully absorbed the liquid. Add the remaining broth in ½ cup increments, following each addition with a splash of wine and allowing rice to absorb liquid between additions, until rice is al dente, about 25–35 minutes. (You may not need all of the liquid.)
- 6
Remove the pan from heat and add ½ cup of Parmesan cheese and a pinch of pepper, stirring to combine. Cover and allow to rest 5 minutes.
- 7
Serve the risotto with additional cheese.
- 8
Garnish with tomato slices and basil leaves, if using.
Note: This recipe includes 5 mins of inactive time.
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