Tomato Risotto

Wonderful recipe for summer tomatoes going soft.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put 3 tablespoons olive oil in a heavy bottomed saucepan or dutch oven over medium-high heat, then add the onion and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.

Step 2

Add the rice and stir until the onions are barely brown, about 2 minutes. Add red pepper flakes, garlic, white wine (or diluted vinegar), and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.

Step 3

Add 2 cups boiling broth and adjust the heat to a brisk simmer. Cook for 5-6 minutes, stirring well with a wooden spoon every minute or so.

Step 4

When the liquid is absorbed, add remaining 1 cup broth and continue to cook for another 5 minutes until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, and stir in the pecorino.

Step 5

Top with more grated cheese, parsley or basil, and fresh tomato slices (if desired)