tomato

UCC: Tomato Risotto

I don’t like Italian food. There, I said it. I sometimes get the feeling EVERYONE loves pizza and pasta. I remember countless birthday parties where all children started raving when they heard what was up for dinner, except for me. I was sitting in a corner lamenting my fortune. But enough with the first world problems. By now I eat Italian food, but I still wouldn’t cook or order Italian if I eat by myself. The reason I tried the tomato risotto so early in the challenge is plain and simple. I had all the ingredients except for the risotto rice ready at home. Plus my boyfriend is a sucker for Italian food. Plus it looked like a quick weekday fix. Plus I wanted to distribute recipes I thought I might not like so much evenly throughout the challenge. Plus I never cooked a risotto ever before and was curious. So, tomato risotto it was…

I’m not sure if this is the common approach, but I had to coat the rice in olive oil…

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… before adding the vegetable stock ladle by ladle…

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… over the course of nearly 20 minutes…

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… before adding in chopped tomatos, parmesan and mascarpone.

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Season and serve.

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And know guess what? It was THE bomb. Seriously, why didn’t I try risotto ever before? I liked it so, so much! The taste was creamy and dense, but also just right between sweet (tomatoes) and salty (parmesan). On top of that, preparation is a breeze. This dish will become a staple in our home, that’s for sure.

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