Risotto is a favourite family meal in our house, its something my eldest daughter often asks for on her Birthday, its simple to cook but always a treat. Our wedding reception was all about the food and the vegetarian option on the day was a tomato risotto which my sister (who incidentally is not vegetarian, she just loves risotto) ordered and she still speaks about today as “the best plate of risotto” she’s ever eaten! Of course my favourite food is the humble tomato, so this recipe is risotto perfection for me.
Our recipe states to use a tomato stock, but a vegetable stock will suffice, we just happened to have enough tomato consomme left over after a recent Supperclub and we knew it would pack a real punch of tomato flavour. However, we would recommend a homemade stock as a good stock will always give your risotto more depth of flavour, perhaps adding 500ml vegetable stock and 250ml tomato juice.
Critical to a good risotto is to stir the rice constantly as it is this that releases the starches in the rice giving the dish its creamy consistency. However for someone like me who can’t sit still, standing stirring risotto really is a great feat of patience. Worth it all of course for that flavour packed plate of food at the end.
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