Delicious Tomato and Wine Risotto Recipe
Looking for a comforting and delicious dish that will satisfy all your cravings? Look no further! I present to you my tomato and wine risotto recipe. This dish is made with quality ingredients and the right rice to achieve the perfect creamy consistency. With just one bite, you’ll be transported to the rolling hills of Italy.
As a sommelier, I cannot recommend this dish enough for wine lovers. The addition of dry red wine elevates the flavors of the tomato risotto, making it an ideal pairing for your favorite red wine. The acidity of the tomato juice and the tannins of the red wine complement each other perfectly, resulting in an explosion of flavor in every bite.
But this dish isn’t just for wine lovers. The combination of fresh basil leaves, asiago cheese, pancetta, and tomatoes create an irresistible aroma that will fill your kitchen and awaken your senses. It’s easy to prepare, making it perfect for a cozy night in or for impressing guests at a dinner party.
Whether you’re a seasoned cook or just starting out, this tomato and wine risotto recipe is sure to become a staple in your cooking repertoire. So grab a glass of your favorite red wine and let’s get started!
Why You’ll Love This Recipe
Have you ever wanted to impress your friends and family with a delicious and impressive dish? Look no further than this tomato and wine risotto recipe. Trust me, you’ll love everything about it.
First off, let’s talk about the quality ingredients. With tomatoes, onion, pancetta, and black pepper, this recipe is practically screaming “summer in Italy.” Not to mention the two cups of arborio or carnaroli rice that create the perfect texture for any risotto.
What really takes this dish to the next level is the addition of dry red wine. The acidity and depth that the wine adds to this dish is unmatched by anything else. It elevates simple ingredients into something truly special.
Another reason why you’ll fall in love with this recipe is how easily customizable it is. Swap out pancetta for chorizo or add in some burrata cheese for a creamy twist on the classic recipe. You could even add some fresh basil leaves for an herbaceous kick that will transport you right back to the heart of Tuscany.
Finally, let’s talk about how Instagram-worthy this dish looks when plated up. With bright red cherry tomatoes scattered throughout with flecks of green from fresh basil leaves, it’s almost too pretty to eat! But trust me, once you take a bite, it won’t last long enough for any food photoshoots.
So don’t wait any longer to try out this tomato and wine risotto recipe. It’s sure to impress any dinner party guests and will have everyone begging for the recipe. Bon appétit!
Ingredient List
Ingredients for the Tomato and Wine Risotto Recipe
- 2 cups Arborio rice or carnaroli rice
- 1 small red onion
- 4 tablespoons of extra virgin olive oil
- 1 cup of dry red wine
- 5 cups of chicken or vegetable broth
- 1½ cups of tomato juice
- 1 pound of fresh cherry tomatoes, finely chopped
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 4 tablespoons of unsalted butter
- ½ cup of grated asiago cheese
- A handful of chopped basil leaves.
These quality ingredients are necessary to create a delicious tomato risotto. Make sure you choose the right type of rice for this recipe (either Arborio or Carnaroli) because it will impact the final texture. The wine, best if red, will give a lovely depth of flavor to this dish. The cherry tomatoes and tomato juice will add sweetness and acidity to balance the creaminess. And don’t forget the cheese and basil at the end to top it all off!
The Recipe How-To
Step 1: In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 minced red onion or 1 diced onion, and 4 cloves of minced garlic. Cook the onions until they are translucent for about 5 minutes.
Step 2: Add 2 cups of arborio rice or carnaroli rice to the saucepan with the onions and garlic. Stir to coat, then add 1 cup of dry red wine or white wine. Stir constantly until the wine has been absorbed.
Step 3: Add enough chicken broth, vegetable broth or water (4-5 cups) to cover the rice by 1 inch (about 1 1/2 cups at a time). Stirring frequently, add more broth each time the previous addition has been absorbed. Continue until the risotto is creamy and tender, which should take around 20 minutes.
Step 4: Meanwhile, in a separate pan, sauté 3 ounces pancetta or chorizo sausage over medium heat until crisp.
Step 5: When the risotto is almost done, add 2 cups of chopped tomatoes, either fresh or from a can, to the pan with the pancetta or chorizo. Cook for about 5 minutes over medium-high heat, stirring occasionally.
Step 6: Add the pancetta and tomato mixture to the pan with the risotto. Turn off the heat and add in 2 tablespoons of unsalted butter, grated asiago cheese (1/2 cup), some chopped basil leaves (1/4 cup) and some black pepper (1/4 tsp) and salt (to taste). Stir to combine all ingredients thoroughly.
Serve warm and enjoy your delicious tomato wine risotto!
Substitutions and Variations
If you’re looking to switch things up with this tomato and wine risotto recipe, there are plenty of substitutions and variations you can try. Here are some ideas:
1. Use different types of rice: While we recommend using arborio or carnaroli rice for this recipe, you can also use other types of short-grain rice, such as sushi rice or bomba rice.
2. Swap out the protein: For a vegetarian version of this dish, skip the pancetta and use vegetable broth instead of chicken broth. Alternatively, you can substitute the pancetta with cooked crumbled chorizo or grilled shrimp for a different flavor profile.
3. Experiment with different wines: This recipe calls for dry red wine, but you can also use white wine or even rosé if you prefer. Just make sure to choose a wine that you enjoy drinking, as it will greatly affect the flavor of the dish.
4. Add more vegetables: Tomatoes are the star of this risotto, but you can also add other vegetables such as mushrooms or roasted red peppers to give the dish more depth and complexity.
5. Try different cheeses: Asiago cheese adds a nutty flavor to this recipe, but you can also use other hard cheeses like parmesan or pecorino romano.
By experimenting with these substitutions and variations, you can create your own unique version of this delicious tomato and wine risotto recipe. So have fun in the kitchen and bon appétit!
Serving and Pairing
Once you have prepared this delicious tomato and wine risotto, you’ll want to know how to serve it and with what dishes it should be paired. The dish can be served as a main course or as a side dish for meats, poultry or fish. It is especially delicious when paired with grilled chicken or pan-seared sea bass.
To enhance the flavor of the tomato and wine in the risotto, serve it with a glass of dry red wine such as Merlot or Shiraz. A bold red such as Cabernet Sauvignon would also pair nicely, as would a lighter red like Pinot Noir. If you prefer white wine, opt for a full-bodied Chardonnay.
For an extra burst of flavor, garnish your tomato and wine risotto with thinly sliced fresh basil leaves and top it off with freshly grated asiago cheese. The basil will add an aromatic element to the dish while the asiago cheese will contribute to its creamy consistency.
This risotto recipe is sure to impress your dinner guests with its rich flavors and tantalizing aroma! So go ahead, get creative in the kitchen and try out new combinations of ingredients and flavors until you reach culinary perfection! Bon Appétit!
Make-Ahead, Storing and Reheating
Whether you’re entertaining guests or meal-prepping for the week, this tomato and wine risotto recipe can easily be made in advance. Simply follow the recipe instructions up to the point of adding the final cup of broth – at this point, remove the risotto from heat and let it cool to room temperature before transferring it to an airtight container and refrigerating it for up to 3 days.
To reheat the risotto, simply place it in a saucepan with a splash of chicken broth, extra virgin olive oil or butter, and heat it over medium heat, while gently stirring until heated through. You may need to add some extra liquid to prevent it from drying out.
If you’re making the risotto for a gathering, you can also make it ahead of time and reheat portions as needed. Another option is to store individual portions in airtight containers or freezer bags in the freezer for up to 1 month. To reheat, simply thaw overnight in the refrigerator before reheating using the method above.
Remember to always use quality ingredients when storing and reheating food as this will make all the difference in maintaining its texture and flavor. With this tomato and wine risotto recipe, you won’t have to sacrifice taste or convenience even when meal prepping!
Tips for Perfect Results
To ensure perfect results when making tomato and wine risotto, there are some tips to keep in mind. First, start by using quality ingredients. This includes using the right rice – either arborio or carnaroli rice are best for risotto – as well as fresh tomatoes, garlic, onion, and herbs like basil.
Next, it’s important to add the wine at the right time. When making a wine risotto, it’s best to add the wine after the onions or garlic have softened and before adding the rice. This allows the alcohol to cook off slightly while still infusing the dish with a rich, wine-y flavor.
Stirring frequently is key in achieving creamy risotto. As you add each ladle of broth or tomato juice, don’t stop stirring until the liquid has been absorbed by the rice. This ensures that each grain of rice cooks evenly and releases its starch to create that characteristic creaminess.
When your tomato and wine risotto is almost done cooking, turn off the heat and add a generous scoop of butter or grated cheese like asiago or parmesan. Stir this through until melted and incorporated into the dish. The butter adds a richness while the cheese gives it an extra hit of savory umami.
Finally, be creative with your toppings! A roasted cherry tomato or mushroom risotto pairs well with a dollop of creamy burrata cheese on top. A summer tomato risotto is enhanced by a sprinkle of fresh chopped basil leaves over each serving.
By following these tips, you’ll be sure to create a delicious and comforting tomato and wine risotto every time. Bon appétit!
FAQ
Now that we have gone through the crucial segments of the Tomato and Wine Risotto recipe, it’s essential to answer some frequently asked questions that you might have. From how to store leftovers to ingredient substitutions, this FAQ section will provide you with tips and tricks to ensure that your dish turns out delicious each time.
What wine is best for tomato risotto?
Pairing a Bordeaux Blanc with risotto can elevate the flavors of both. The lightness of the wine complements the richness of the risotto, leaving a refreshing taste in the mouth.
Why add wine to risotto?
When making risotto, a popular ingredient to add is wine. This is because wine provides a unique taste and a touch of sourness to the dish, that complements its natural richness. Once the rice is toasted, a generous amount of wine is added before the main cooking liquid, which is commonly broth, is stirred in.
What kind of wine is best for risotto?
When looking for a suitable wine to pair with a meal, Dryer suggests opting for a dry and crisp white wine that hasn’t been aged in oak barrels. The top choices for this kind of wine are usually Pinot Grigio and Sauvignon Blanc, although an unoaked Chardonnay can be a suitable option as well.
What is the secret to a good risotto?
As a seasoned cook, I know that the key to a great risotto is starting with high-quality ingredients. Using top-tier ingredients sets the stage for achieving incredible results. It is also vital to choose the right type of rice and pan, as these elements play a vital role in the final product. While making risotto, it is necessary to work with warm broth, as it absorbs better and helps the flavors meld effortlessly. Stirring continuously for the right length of time ensures that the dish comes out perfectly cooked. Finally, it’s never recommended to scrimp on butter or Parmesan because these ingredients elevate the dish’s taste and creamy texture.
Bottom Line
“And there you have it, folks, my tomato and wine risotto recipe! This impressive and mouth-watering dish is perfect for a date night or a family dinner. With quality ingredients and the right rice, this recipe will give you a creamy and flavorful risotto that will impress even the most sophisticated palates.
But please don’t limit yourself to just this recipe! Explore the variations and substitutions I’ve suggested, or create your own twist on this dish. The possibilities are endless!
I hope this recipe has shown you the magic of cooking with wine and all of its rich flavors. As they say, “wine improves with age”, which is also true for this delicious risotto recipe. Make sure you use a quality wine to enhance the flavor of your dish.
Remember, cooking is all about experimenting until you find what you love best. So grab your apron, head to your grocery store, and let’s make some magical dishes filled with love and unbeatable aromas.
Oh, and before I forget – Bon appétit!”
Tomato and Wine Risotto Recipe
Ingredients
- 4 tablespoons olive oil, divided
- 1/4 lb pancetta, diced
- 1 red onion, minced
- 1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
- 2 cups dry red wine (such as a Primitivo)
- 1 pinch salt
- 1 pinch black pepper
- 4 -5 cups tomato juice, heated
- 1/2 cup grated asiago cheese
- 1/4 cup minced basil leaves
Instructions
- Heat 1 tbsp oil over medium-high heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon, reserving fat.
- Add 3 tbsp oil to pan. Add onion and sweat until limp. Add rice and stir until well coated and rice is opaque.
- Add wine and stir constantly until the liquid is nearly fully absorbed.
- Add tomato juice, 1 cup at a time, stirring constantly. When the liquid is nearly fully absorbed, add the next cup. Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy.
- Add Asiago cheese and basil. Stir well and serve. Garnish with pancetta, a few shavings of Asiago and a small sprig of basil.
Add Your Own Notes
Nutrition
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