Risotto With Slow-Roasted Tomatoes
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1⅔pounds ripe plum tomatoes, 8 to 12 depending on size
- 1tablespoon extra-virgin olive oil
- 4large cloves garlic, slivered
- Salt and ground black pepper
- 6 to 8sprigs fresh thyme
- 1ounce pancetta, diced
- 1medium onion, finely chopped
- 1½cups arborio rice
- 3cups, approximately, vegetable stock
- ½cup dry white wine
- 1tablespoon finely slivered sage leaves
- 1ounce pecorino, preferably Tuscan, grated
Nutritional analysis per serving (6 servings)
298 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300. Cut tomatoes in half lengthwise. Place on a foil-lined baking sheet, cut side up. Brush with olive oil, scatter a few slivers of garlic on each, season with salt and pepper and place a piece of thyme sprig on top of each. Bake 3 hours. Discard thyme. Chop tomatoes and garlic.
- Step 2
Place a 3-quart saucepan on medium heat, add pancetta and cook until fat starts to render and pancetta barely begins to brown. Add onion and sauté until soft but not brown. Stir in rice and cook a couple of minutes, until grains whiten a bit. Place stock in a separate saucepan on very low heat.
- Step 3
Add wine to rice and onions, stir and cook just until it is absorbed. Start adding warm stock, about ½ cup at a time, stirring and adding more as it is absorbed. When 3 cups of the stock have been used, fold in tomatoes and sage. Season with salt and pepper. Risotto should be almost al dente. Continue cooking about 5 minutes more, adding a little more stock or some water if needed until rice is just done. Divide among 4 to 6 warm plates, top each with cheese and serve.
Private Notes
Comments
This is great just for the tomatoes. Slow down the cooking a bit and lower the oven temp to 200 after they have shrunk by 1/2. Don’t let them brown. Then really slow at plate warmer or bread proofing temp for a day or more. Pack in a jar covered with olive oil. Good for months in the fridge. Tho oil makes a marvelous salad dressing.
This is the most disappointing of any NYT Cooking app recipe I’ve made. But, they’ve all been so spectacular that, even so, it’s still pretty delicious. If I make it again, I’m going to triple the tomato onion and garlic and 10 times the pancetta. There’s definitely too high a rice-to-“meat” ratio. But, the general idea is wonderful. Also, 3 hours at 300, in my oven anyway, would have cooked the tomatoes to a crisp. I think 2 hours at 200, which someone else suggested, might be better.
Made this but used the (almost) no-stir risotto technique from J. Kenji Lopez-Alt. Poured 1 c. of liquid off the roasted tomatoes and mixed it with the broth. Reserved 1 c. of that and added it at the end when thickening the sauce. Added sage, tomatoes, and cheese off the heat and adjusted salt to taste. It turned out fantastic and full of flavor. The sage is a nice complement to the sweetness of the tomatoes.
This is the most disappointing of any NYT Cooking app recipe I’ve made. But, they’ve all been so spectacular that, even so, it’s still pretty delicious. If I make it again, I’m going to triple the tomato onion and garlic and 10 times the pancetta. There’s definitely too high a rice-to-“meat” ratio. But, the general idea is wonderful. Also, 3 hours at 300, in my oven anyway, would have cooked the tomatoes to a crisp. I think 2 hours at 200, which someone else suggested, might be better.
Outstanding recipe. The slow roasted tomatoes are the star of this dish and do require some lead time to prep. But they can be made a day or two ahead easily enough. The pancetta gets a little lost with the tomatoes. Perhaps some smoky diced ham, Italian sausage, or we’ll rendered pork belly would be a better fit after removing most of the grease.