When I find something I really enjoy, I sort of become obsessed. It’s like a mission. For example, when we decided it was time for a second dog. I obsessed, searched rescues and shelters, spent countless hours on Petfinder, researched good dog names. I bugged Brian for the better part of year about a second dog. Then Lego came along and things calmed down a bit.
My current obsession? Roasted tomatoes. I already shared a recipe recently that included roasted tomatoes. And ever since then, I’ve been doing nothing but salting and garlicking and roasting my tomatoes. I used them in this crostini but then also on top of some toast with basil, in pasta, in wraps filled with cheese and caramelized onion. It’s a little sad, almost. Because I just can’t stop.
And so I took those roasted tomatoes and put them in one of my favorite dishes: risotto. I love risotto and for a while, I was obsessed with that as well. It’s a perfect blend of creaminess and bite from the red wine I incorporated. Then, you toss in those salty, garlicky tomatoes. And it’s like heaven on a fork.
A quick word about risotto. Please, cook it slowly. If Top Chef has taught us anything, it is that risotto is a process that needs patience. Take your time with it.
- 2 tsp. butter
- ½ onion, diced
- 1 cup arborio rice
- ¼ cup red wine
- 2 cups chicken stock
- ½ pint tomatoes, roasted with garlic and olive oil
- Heat butter in a skillet over medium heat. Add onion and cook until it softens.
- Add in arborio rice and toast for approximately 1 minute. Add in red wine. Stir and let the rice absorb the wine.
- Once the wine has been absorbed, add in ¼ cup chicken stock. Stir and let the rice absorb that as well. This will be a slow process. Repeat the process until you have no more chicken stock.
- Add in the tomatoes and stir gently to combine.