Risotto with Roasted Tomatoes
Risotto • Argentinian
Description
Recipe from the book 'Vegetables' by John Smith (© John Smith Enterprises Limited, 2019). Food Photography: David Johnson. Portrait Photography: Michael Brown.
Ingredients
- Tomatoes 6 pieces
- Garlic 1 piece
- Thyme 0 oz
- Olive Oil to taste
- Chicken Broth 1⅕ l
- Onion 1 piece
- Fennel 1 head
- Butter 2 pieces
- Arborio rice 15 oz
- Dry martini 5 fl oz
- Parmesan Cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Remove the cores from the tomatoes and place them cut-side down in a suitably sized baking dish. Add a whole head of garlic and sprinkle with thyme sprigs. Drizzle with 1 tablespoon of olive oil, season with sea salt, and bake for about 1 hour, until the tomatoes start to burst, releasing their fragrant juices (which will be needed later).
Step 2
Bring the broth to a boil. Finely chop the onion and fennel (reserve the fennel fronds), place them in a large deep skillet, and set over medium heat, adding 1 tablespoon of olive oil and 1 piece of butter. Cook for 10 minutes until softened, but do not let it brown, stirring occasionally. Add the rice and sauté for another 2 minutes. Pour in the vermouth and cook, stirring, until it has completely evaporated. Add a ladle of broth and allow it to be absorbed before adding the next. Continue cooking this way, stirring constantly, until all the broth is used up — this will take about 16–18 minutes.
Step 3
Turn off the heat, add the remaining piece of butter and grated Parmesan, season, and mix thoroughly. Cover the skillet with a lid and let it sit for 2 minutes to allow the risotto to become creamy and smooth.
Step 4
Arrange on warm plates, placing a tomato and a clove of garlic on top of each. Sprinkle with fennel greens and drizzle with the aromatic juices from the roasting pan.
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