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Roasted Tomato Risotto

adapted from Think Like a Chef by Tom Collichio


  • *2 tablespoons olive oil
  • *1 onion peeled and finely chopped
  • *1 1/2 cups Arborio rice
  • *pinch of sea salt and fresh pepper
  • *1/2 cup white wine
  • *8 cups chicken stock
  • *1 cup roasted tomato halves plus any herbs, garlic, etc. they were roasted with
  • *1 tablespoon butter
  • *1/4 cup grated Parmigiano-Reggiano


  • 1. Heat oil over medium-high heat in a medium saucepan. Add the onion and cook for 4-5 minutes, stirring occasionally, until soft. Add the rice, salt and pepper, and stir around in the pan for about a minute, until the grains are coated in oil and slightly translucent.
  • 2. Add the wine and about 2 cups of stock so that the rice is just about covered. Bring to a boil and then reduce to a simmer. Cook until the wine and stock are absorbed, stirring occasionally; this will take 5-10 minutes.
  • 3. Add another cup of the stock along with the tomatoes and garlic. Cook until the stock is absorbed, and then add another cup. Keep adding stock approximately 1 cup at a time, cooking and stirring for another 25-30 minutes. Taste after 25 minutes or so to see if the rice is tender and creamy. When it is, stir in the butter and cheese. Adjust the seasonings, if necessary, and serve with additional grated cheese.