Risotto Rosso Revelry
Creamy Tomato Soup Risotto with Fresh Tomato Salsa
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto meets its tangy soulmate in this tomato soup twist, where classic Italian technique gets a pantry-powered upgrade. You'll master the creamy rice stir while learning how salsa can double as an elegant risotto crown.
Ingredients
Yield
4
Instructions
- 01Dice 2 of the tomatoes into small pieces for the salsa. Dice the remaining 1 tomato into 1/2-inch cubes for the risotto base.
- 02In a small bowl, combine the salsa tomatoes, 1 tbsp olive oil, lemon juice, half the basil, 1/4 tsp salt, and a pinch of black pepper. Set aside to marinate.
- 03In a medium saucepan, combine the tomato soup and chicken broth. Warm over low heat, keeping it just below a simmer.
- 04Heat 2 tbsp olive oil in a large skillet or wide saucepan over medium heat. Add the onion and cook until translucent, about 3 minutes.
- 05Stir in the garlic and the diced tomato for the risotto base. Cook for another 2 minutes until fragrant and softened.
- 06Add the arborio rice and cook, stirring, until the grains are coated and slightly translucent at the edges, about 2 minutes.
- 07Ladle in about 1/2 cup of the hot tomato soup mixture, stirring constantly. When most of the liquid is absorbed, add another 1/2 cup. Continue adding liquid in increments, stirring and waiting for each addition to be absorbed before the next. This will take 18-20 minutes.
- 08Taste the rice for doneness: it should be tender but still have a slight bite. When the rice is cooked and creamy, remove from heat.
- 09Stir in the Parmesan cheese and butter. Season with remaining salt and pepper.
- 10Spoon the risotto into bowls. Top each portion with a generous scoop of the fresh tomato salsa and a sprinkle of the remaining basil. Serve immediately.
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