Recipe of the Month
Fresh Tomato Risotto
  • 1/2 cup extra virgin olive oil
  • 1/2 cup yellow onion -- diced small
  • 2 teaspoons salt -- plus a little extra for seasoning as you go
  • 6 cups water -- simmering
  • 1 pound tomatoes, juicy, red, ripe
  • 2 stalks celery
  • 2 cups arborio rice
  • 4 tablespoons basil -- chopped fresh
  • 1 cup parmesan cheese -- grated
  • 2 tablespoons lemon juice -- fresh squeezed
  • 1 cup cherry tomatoes -- halved for garnish

Add 2 tablespoons of olive oil to a heavy-bottomed pot and heat medium-low. Add onions and 1 teaspoon salt. Sweat until translucent, about 5 minutes

In another pot, bring water to a simmer.

Juice tomatoes and celery together. If you do not have a juicer, place them in a blender or cuisineart until liquified. Push through a fine seive and reserve juice, discard solids

Once onions are translucent, add rice to pot on medium high heat. Stir rice until lightly toasted and opaque, about 2 minutes.

Deglaze pot with 2 cups of simmering water. Stir until all water is absorbed, add 2 teaspoons salt. Add 1-2 cups of simmering water to the rice, stirring and keeping rice at a simmer. Repeat once water is absorbed by adding another cup to 2 cups of water, stirring regularly.

Once rice has cooked 15 minutes, or about 5 minutes shy of al dente, stir in tomato/celery liquid. Continue cooking, while stirring, 4 more minutes or until rice is creamy & al dente.

Adjust salt level, add remaining olive oil, basil and parmesan. Remove from heat, add lemon juice. Taste and adjust seasonings.

In a small bowl, add a little olive oil to the halved cherry tomatoes along with a pinch of salt.

Garnish with tomatoes and serve.

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