Tomato Risotto Recipe (2024)

Or, it might be that the 2 cups of ripe red tomatoes are mostly water, bringing the total liquid up to 5 cups.

I don't know. When I make risotto with a cup and a half of Arborio rice, it takes at least five cups of chicken stock (always homemade!) and thirty or thirty-five minutes to cook. I can't imagine how David Tanis gets his risotto to cook so much faster and with so much less liquid. Or maybe what I can't imagine is the consistency of a risotto done his way. Still, the tomato thing sounds like a good idea--I should try it (with my own proportions and timing!).

I make Andrew Carmellini’s version. It is summer in a bowl! Rather than simply use diced tomatoes, Carmellini recipe has you halve and roast fresh tomatoes in the oven for thirty minutes or so. Peel the skin and smash. Use the tomatoes, which become super sweet, as the liquid base for the risotto. I use a quick vegetable stock instead of water. I riffed on this recently by sautéing some summer squash separately and adding it at the finish. The result was Italian comfort food at its best!

If you are going to go to the effort to make this don’t use boiling water, use vegetable stock or chicken stock. Wayyyyy more flavour. Also, mince up a little celery and toss it in with the onion. And Margaret Peterson is right, it takes 30 to 35 minutes and more than three cups of stock.

Read the recipe. Read the notes. Having never made risotto before, I decided to follow the recipe explicitly. (I did de-skin the tomatoes.). Quite delish. The tomato juices must offset the seemingly low liquid-to-risotto ratio. Feeling confident about more adventures with risotto! Love all the comments/advice from more seasoned cooks.

I'd suggest grating the tomatoes rather than dicing them, you get a soupy consistency that will be absorbed by the rice faster and gets rid of the skins as well.

instant pot is much simpler: 1 c risotto rice , 2 c water or chicken stock. 6 minutes.

I make this in season or off with hot-house, on-the-vine tomatoes. Halved, brushed with olive oil, salted & peppered, then roasted @ 425 for 25 mins & chopped when cool. Fresh oregano folded in. Some crumbled, browned hot Italian sausage, all added to the rice about half way through, with some grated parmesan always makes for an empty pan. Unlike the modprofessor, I leave the tomato skins. Not tough, a little more texture & flavor. Also rosemary infused chicken stock.

I adapted this recipe to the Instant Pot: halving the amounts (for 2 of us), I did the first two steps on the Pot's Sauté function, added the water, sealed the Pot and cooked on high pressure for 7 minutes, followed by a quick release. Then I stirred in the cheese and 1 tablespoon olive oil, and served straight into bowls. It was excellent!

Anyone who watches cooking competition on TV knows the fatal error begins with a competitor saying "Well I only have 20 minutes but I can get the risotto done.". And it never works!

Any risotto recipe can be made with short grain brown rice. Boil it as you would pasta, in salted water, for about 18 minutes, drain, and proceed with the recipe as written. I use short grain brown rice this way for all the varieties of risotto I make. It works very well, gets good reviews, and is healthy.

I made this last night. As soon as I read the recipe I knew I would love it, and I did. So easy and exceptionally tasty. I used plum tomatoes and basil that I grow every summer. Tanis was right on the mark about the needed liquid. I used vegetable broth--a good brand with low sodium. I think what makes this dinner dish special is the pecorino romano, the final two tablespoons of added olive oil. It was fabulous and I have some left over for tonight. Thank you Mr. Tanis.

I followed David Tanis’ recipe exactly as he proposes in the recipe. I thought it odd to add so much liquid all at once near the beginning of cooking. The result exceeded my expectations. It is one of my best risotto renditions - and I make risotto often.

Terrific. I roasted the tomatoes (plunging the garlic in their centers) in some olive oil and and salt at a low oven temp for about 90 minutes. The tomatoes gave up their liquid and that was added to the broth.

Made this for dinner Friday night and it was delicious. I agree that I needed about 5 cups of liquid and a little bit more time than what the recipe states. This is now my go-to risotto recipe.

Avid risotto maker - loved this recipe. One comment…I added a tablespoon of tomato paste and it was the chefs kiss.

Followed this to the letter, but, I thought it needed something, so I garnished it with crisped strips of pancetta. Added a nice texture and flavour. Used at the time, garden tomatoes, which gave a whole dimension of flavour. As does a little butter at the end, a classic risotto method. Very good recipe.

I don’t know why, but when I made this the whole thing smelled like cat litter.

Noob question here: shall I mince the garlic first or put the cloves in whole? The recipe specifies dicing for other veggies, so I would assume if it wanted things minced, it would specify, but maybe it's so obvious that they didn't feel the need to...

I made this as directed, except for using only broth and no water. We had a slew of homegrown tomatoes which added a ton of flavor ! I added thyme at the end, just before serving. I heated it up as leftovers a couple of days later and added slivers of the pork chop I had served it with and a bit more broth to keep it juicy. Two meals, both just lovely ! I’ll be making this again. I think adding fennel with the onions sounds like a good plan. I’ll try that next time !

Definitely grate the tomatoes!

Delicious! I grated the tomatoes and it was easier, juicier, and smoother than chopping. The cheese, oil, and herbs really brought it all together at the end. I think I may grate some tomatoes now while they are in season and freeze them so I can make this on a cold winter day and dream of summer. I enjoyed making the meal and found it to be relaxing, with minimal clean up or prep.

Absolutely delicious made exactly as written. Served with hot Italian sausages and a simple arugula salad.

I would follow David Tanis just about anywhere and I follow his recipes exactly the first time I make them. He is the best at building flavor and this is another of his recipes to confirm this. I may take liberties when I make his Tomato Risotto next, but this was fabulous.

Delicious! Great for making use of last of the harvest.

I added pinenuts, absolutely beautiful recipe.

This was so delicious. I followed the notes suggesting to grate the tomatoes so you end up with 2 cups of tomato juice/liquid. So flavorful!

Best risotto I’ve ever made, hands down. Needed probably closer to 4c liquid including a few extra splashes of water at the end, but that was also partially because I let the liquid simmer too long while I was prepping everything.

I made this with the proportions exactly as stipulated. It came out beautifully. The taste was scrumptious but I did use heirloom tomatoes and fresh onions from our local market and basil from my garden. No broth of any kind and the cooking time was spot on. So good on ya, Davis Tanis!

I made this tonight using chicken stock. I didn't have any veggie and I wasn't going to use water. It did only take the 3 c of stock but the tomatoes were juicy. It took a lot longer too but I knew it would. Well with the time and delicious! Don't forget the basil on top- definitely makes a difference.