TOMATO RISOTTO

This tomato and basil risotto brings summer to your table - no matter the season!
A classic of Italian cuisine, this dish delights with its rich flavor and irresistibly creamy texture. And with just a few key tricks, your risotto will always turn out perfectly!

MY RISOTTO TRICKS - how to make tomato risotto from scratch

• WASHING?
  When it comes to the question "to wash or not to wash", the answer is clear: no. Because risotto is defined by its creaminess, the starch must remain in the rice. It's not just butter and cheese, the so-called mantecatura, that binds the dish - the rice's starch is essential.
• TOASTING:
  Absolutely. Toasting the rice is fundamental for success. It ensures the grain stays al dente and doesn't fall apart during cooking. By sealing the grain in a little fat, the starch is released gradually, which is key for a creamy tomato risotto with perfect texture.
• TEMPERATURE, LIQUID, STIRRING:
  Risotto step by step: it must simmer at a steady temperature - never boil. Always add hot broth to prevent a drop in cooking temperature. Add the broth one ladle at a time, waiting until the liquid is absorbed. Stir regularly - this helps release starch for that signature creamy texture.
• MANTECATURA:
  The traditional mantecatura uses around 2 tablespoons of butter and a handful of grated Parmesan. Cream cheese or mascarpone can also be used as an alternative. Always add these ingredients at the end, off the heat, and stir well - otherwise, the fat might separate.
  Keep this in mind, especially when preparing risotto with tomato and basil.

📖 Recipe

Tomato Risotto with Basil - Easy & Creamy Italian Recipe

This creamy tomato risotto with basil brings summer to your table. Discover the secrets to perfect risotto - no cream needed! Ready in 30 minutes.

[en]5 from 1 vote[/en][de]5 von 1 Bewertung[/de][it]5 da 1 voti[/it]

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course comfort food, Main Course, one-pot meal, rice

Cuisine gluten free, Italian, Mediterranean, seasonal, vegetarian

Servings 4 servings

Calories 632.8 kcal

Equipment

• 1 pan
• 2 pots

Ingredients

 

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Vegetable Broth

• 1.5 l water
• 1 onion
• 1 carrot
• 2 stalks celery
• pinch salt

Tomato Sauce

• 1 tablespoon olive oil, extra virgin
• 1 clove garlic
• 300 g tomatoes, canned chopped
• pinch salt
• 10 leaves basil , fresh

Risotto

• 400 g risotto rice
• 100 ml wine, white
• 50 g butter
• 100 g Parmesan cheese, grated
• basil, fresh to garnish

Instructions

 

Make the Vegetable Broth

• Fill a pot with water. Add the whole onion, carrot, and celery. Season with salt and simmer gently for 30 minutes.

Prepare the Tomato Sauce

• Peel the garlic. Sauté it whole in olive oil until golden, then remove. Add tomatoes and basil leaves, season with salt, and simmer on low for 15 minutes.

Start the Risotto

• Start your tomato risotto by toasting the rice in a warm pot with a little fat, stirring constantly. Deglaze with white wine and let it reduce.

Add Broth Gradually

• Begin adding hot broth gradually, stirring throughout.

Add Tomato Sauce

• About halfway through the cooking time, add the tomato sauce. Depending on the rice variety, total cooking time is about 15-20 minutes.

Finish with Mantecatura

• Once the rice is al dente, remove from the heat and stir in butter and cheese. Garnish the tomato and basil risotto with fresh basil just before serving.

Nutrition

Calories: 632.8 kcalCarbohydrates: 88.5 gProtein: 16.9 gFat: 20.9 gSaturated Fat: 11.2 gPolyunsaturated Fat: 1.1 gMonounsaturated Fat: 7.3 gTrans Fat: 0.4 gCholesterol: 43.9 mgSodium: 533.6 mgPotassium: 455.5 mgFiber: 5 gSugar: 4.5 gVitamin A: 3889.1 IUVitamin C: 14.5 mgCalcium: 347.5 mgIron: 5 mg

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VARIATIONS

• Add 200 g of diced mozzarella or stracciatella just one minute before the end of cooking for a wonderfully rich and velvety texture.
• For more intense flavor, use buffalo mozzarella or provolone.
• In summer, replace canned tomatoes with 1 kg of ripe, peeled, and seeded fresh tomatoes - try yellow or orange varieties.
• Meat lovers can replace garlic with pancetta and a touch of chili pepper.
• For meat lovers: swap the garlic for pancetta and a pinch of chili.

Have you tried this recipe?

Drop a comment or share your feedback - I'd love to know how your tomato risotto turned out!
Buon appetito!