Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.
- 4 servings
- 5 cups low-sodium chicken broth
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 Tbsp. tomato paste
- 2 cups cherry tomatoes
- 1/4 tsp. freshly grated nutmeg (optional)
- 1 cup arborio or carnaroli rice
- Kosher salt
- 2 Tbsp. unsalted butter
- 2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
- Freshly ground black pepper
- Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
- Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
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