Tomato risotto with chipolata
Yesterday we went shopping and I noticed that tomatoes are so ripe and sweet and... so cheap! So, as a tomato lover, it was another tomato dish yesterday.
Make a simple vegetable broth with onion, carrot, celery, pepper, little salt, lemon and let simmer for a good 30 minutes. Then add a bunch of fresh herbs and let simmer shortly.
Meanwhile; peel and deseed the tomatoes and cut in small chunks (yep, a concassé as they call it). All tomato waste goes in the broth too. You can sieve the broth before use or simply use a sieve to pour ladles of broth onto your risotto, I prefer to work like that.
I used Spanish paella rice for this risotto (don't tell the Italians). I frequently use Spanish rice for risotto; works perfect when you're out of arborio or the very best for risotto imo; carnaroli.
For people who want to know the basics of making risotto; Start by sweating a chopped shallot in olive oil, add rice, stir and let coat entirely with oil. Let the rice warm up quite high, only then add a good dash of white wine, let evaporate completely, add the tomato chunks, add a ladle of the simmering vegetable stock. Keep stirring the risotto from now on and adding ladle by ladle of broth and stir each time until the broth disappears. Twenty minutes later, taste for doneness of the rice. Take away from the fire, add a few chunks of cold butter and stir in vigourously. Add parmesan and s&p.
Meanwhile; panfry some chipolata sausages and serve.
@ChefLayne; you're very welcome.