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Risotto with Burst Tomatoes

From Chef’s Choice - Risotto on Tuesday, November 10, 2020

Serves: 4


1 lb grape tomatoes 1 tablespoon extra-virgin olive oil 4 large cloves garlic, smashed Salt and ground black pepper 6 to 8 sprigs fresh thyme 1 tablespoon finely slivered sage leaves 1 oz. bacon, diced 1 medium onion, finely chopped 1 cup arborio rice ½ cup dry white wine 4 cups, approximately, vegetable stock 1 oz. Pecorino, grated


Heat oven to 400°. Place tomatoes on a foil-lined baking sheet. Drizzle with olive oil, scatter garlic and thyme over tomatoes, season with salt and pepper. Bake until soft and browned. Discard thyme and garlic. Heat vegetable stock in a saucepan over low heat. Place a medium sauté pan on medium heat, add bacon and cook until fat starts to render and bacon starts to brown. Remove bacon. Add onion and cook over medium heat until the onion is soft. Add rice stirring to coat with butter until grains are almost translucent. Add wine, cook and stir until it is completely absorbed. Begin adding stock, about 1 cup at a time, stirring constantly until it is completely absorbed then add the next cup of stock. When most of the stock has been added, fold in tomatoes and sage. Continue until the rice is tender and creamy but still slightly al dente. Remove rice from the heat. Serve and top with Pecorino.


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