Tomato Risotto
Bring a taste of Ste. Anne’s to your table with our Tomato Risotto, made with Arborio rice and a house-made tomato purée with fresh tomatoes, herbs and vegetables. Rich, savoury and full of flavour, it’s a comforting recipe to make at home as the days get cooler.
- 2 tbsp - canola oil
- 1 pack - Arborio rice
- 2 - Spanish onions
- 6 L - vegetable stock
- 4 tbsp - olive oil
- 6 - Roma and beefsteak tomatoes, quartered
- 3 tbsp - tomato paste
- 4 - shallots
- 5 - cloves garlic
- 2 - carrots
- 3 - celery stalks
- 1 - fennel bulb
- 2 cups - white wine
- 1 tbsp - oregano
- 1 bunch - basil
- Salt, to taste
- Step 1
Warm the canola oil in a rondo over medium heat, making sure the oil is warm but not hot. Add the onions and lightly sweat for approximately 5 minutes.
- Step 2
Add the Arborio rice and stir continuously until the rice becomes translucent.
- Step 3
Add the hot vegetable stock one ladle at a time, using just enough to barely cover the rice. Stir continuously to prevent the rice from sticking to the bottom of the pot. As the stock evaporates, continue adding more.
- Step 4
Cook until the rice is tender but still has a slight bite. Season and set aside until needed.
- Step 1
Finely dice the carrots, celery, shallots and fennel. Lightly sauté in olive oil until the vegetables develop a small amount of colour.
- Step 2
Add the quartered tomatoes. Mince or finely grate the garlic and add it to the vegetables. Cook for another minute.
- Step 3
Add the chopped herbs and stir for a few seconds. Add the tomato paste and stir well, allowing it to lightly caramelize for approximately 5 to 10 minutes.
- Step 4
Deglaze with the white wine and simmer over medium-low heat for 30 to 40 minutes, making sure the mixture does not come to a boil.
- Step 5
Season to taste and blend until smooth.
- Step 1
Heat a pan based on the number of portions you are preparing. Add enough vegetable stock to cover the bottom of the pan, then add the risotto and stir until it loosens.
- Step 2
Add the tomato purée and gently fold it into the risotto, taking care not to overwork the starch.
- Step 3
Serve immediately and garnish with micro basil or chiffonade basil and crema.
