Fresh Tomato Risotto with Thyme and Oregano

Ingredientes

• 3-4 cups vegetable stock
• 3 Tablespoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 5-6 cloves garlic (minced)
• Pinch red pepper flakes
• 1 cup arborio rice
• 2 teaspoons fresh thyme (roughly chopped)
• 2 teaspoons fresh oregano (roughly chopped)
• 1 Tablespoon white wine vinegar
• 1 1/4 pounds Roma tomatoes (chopped into about 1/2-1 inch pieces)
• kosher salt (to taste, throughout recipe)
• 2 Tablespoons unsalted butter
• 1/2 cup grated parmesan cheese
• fresh basil (for garnish)

Preparación

1. 1

   Add the vegetable stock to a medium saucepan over medium-low heat to warm. You'll want the stock warm when it's time to add it to the risotto.

2. 2

   To a large Dutch oven over medium heat, add the olive oil. Once warm, add the onion with a pinch of kosher salt. Saute for 5-6 minutes, until tender and fragrant, to develop a base of flavor!

3. 3

   Stir in the garlic cloves, another pinch of salt, and the red pepper flakes. After about 30 seconds, stir in the arborio rice and toast for one minute. Then stir in the fresh herbs and deglaze the pan with the vinegar.

4. 4

   Add the tomatoes to the pan with about ¼ cup of the warm stock. Allow the tomatoes to cook down for about 4-5 minutes as they soften and release their juices.

5. 5

   Continue adding ½ cup broth at a time, and stirring frequently, until it's mostly absorbed before adding the next. Because the tomatoes continue to add liquid, it may look less absorbed than other risotto recipes. Once about 2 ½- 3 cups of the vegetable stock has been added to the risotto (around 20 minutes after the first addition), begin testing the rice for doneness. If it's still crunchy, it will need more cook time and likely more stock added. The amount of stock needed to finish the risotto will depend on how juicy your tomatoes are.

6. 6

   Once the risotto is creamy, the bite is firm yet tender, and not crunchy (think al dente pasta), and the last addition of broth is absorbed, turn off the heat. Stir in the butter and parmesan cheese until melted.

7. 7

   Serve with lots of fresh basil and extra Parmesan as desired. Enjoy!