This tomato risotto is proof that simplicity always wins. No complicated equipment, no fancy ingredients, just a handful of good-quality staples treated with care and attention. Sweet, ripe tomatoes are the centrepiece of this dish, with a rich passata slowly folded into creamy Carnaroli rice and finished with butter and Pecorino Romano for richness and depth. The result is a risotto that is silky, comforting, and full of flavour, creamy but still al dente, exactly how it should be.
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https://www.vincenzosplate.com/tomato-risotto/
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INGREDIENTS:
300 g / 10.5oz Carnaroli rice
1/4 onion, finely chopped
50 g / 1.7oz butter
1 standard glass of white wine
1 litre / 4.2 cups hot vegetable stock
Pecorino Romano
1/2 bottle homemade passata
Vine-ripened tomatoes, for decoration
Extra Virgin Olive Oil, EVOO
Salt & Pepper
METHOD:
1) Place the passata in a small saucepan over low heat. Stir gently and let it simmer through for 10–20 minutes. Do not boil it. Set aside.
2( Place a deep pot or deep pan over medium heat. Add 2 tablespoons of extra virgin olive oil, then add the onion. Cook gently for 5–7 minutes until soft and translucent. Then add a small splash of water and stir.
3) While the onion is cooking, prepare the garnish. Line a baking tray with baking paper, add the cherry tomatoes, drizzle with EVOO, and season with salt and pepper. Bake at 200°C / 392°F for 10–20 minutes, or until soft, juicy, and lightly roasted.
4) Once the onion is ready, add the rice to the pot. Stir continuously with a wooden spoon for 1–2 minutes so every grain is coated in oil and gently toasted. Pour in the white wine and keep stirring until it has fully evaporated.
5) Start timing the rice according to the packet instructions. Add hot vegetable stock a little at a time, just enough to cover the rice. Stir continuously.
6) As the liquid absorbs and the rice starts to look dry, add more hot stock, again just enough to cover the rice. Keep stirring the mixture and repeat this process until the stock is used and the rice is almost cooked
7) About 2 minutes before the rice is ready, add the warm passata and stir well. If the colour looks pale, add a little more passata, but keep some aside for plating.
Keep reading the recipe via:
https://www.vincenzosplate.com/tomato-risotto/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Tomato Risotto
0:24 Ingredients of Tomato Risotto
1:47 Warming the Tomato Passata
2:26 Toasting and Cooking the Rice
3:00 Roasting the Tomatoes
3:28 Continuing the Risotto Cooking
7:44 Pre-Order My Cookbook
8:30 Adding the Passata to the Risotto
10:18 How to Serve Tomato Risotto
12:56 Time to Eat the Tomato Risotto, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
36 Comments
Not sure when or if your book makes it way to Romania, but I will try to get it. Is it also in digital format so I can download it if i can’t find it paperback?
Oh and i forgot to mention i hate you right now! I made risotto in bianco last week and now i absolutely have to do this recipe! I haven’t heard about this recipe before but i can’t wait to make it. Mushroom risotto is probably my favorite so far, cin-cin!
This is such a simple and amazing dish. But the secret here is in the technique and the quality of the ingredients. I love the passion you put into your dishes, very entertaining to watch.
Hi Vincenzo, do you wash the rice, like ever.. or it depends on the dish. In my culture (Croatia), we wash the rice. Any advice? Thank you❤
E una buona ricetta. Grazie Vincenzo! Saluti di Monaco di Baviera
Very nice recipe Vincenzo, I will try it soon. I can confirm that growing up in northern Italy this tomato risotto was not a common dish on my table. I learned in a video (search on YouTube how to cream risotto like an Italian master – the wave) that anti-stick pans are not ideal because they will prevent a little the release of starch. After testing this myself extensively I can confirm that for creaminess it is better to avoid anti-stick pots. Who would have known….
Like making good polenta, stir, stir, add and stir some more. Nice pan tossing, I would have it all over the counter.
Mmmm, looks delish!
What a beautiful recepie thank you for all your videos and congratulations on your book Chef
I've never been that into risotto, had it made poorly once with mushrooms… But this looks like the perfect way to repair that relationship! Thank you for sharing, as always. 😊
This dish is right up my alley. As always, thank you for sharing, Chef.
I'm making this TONIGHT! Believe it or not, you can make very passable risotto in an Instant Pot! I'm not a huge fan of them usually, but they make excellent rice dishes.
Also, for you to laugh at and HOPEFULLY review is Matty Matteson cooking Italian American spaghetti and meatballs… it's definitely made for an American audience(!)
https://youtu.be/9rtZU6bc8Ck?si=rDJEveaPRSzws2Ba
Thanks SO much for the video and recipe!
I just ordered your cookbook! I can't wait!
@VincenzosPlate
Thanks for this, I will give it a go this week
My favourite risotto is probably something you would have a problem with 😀
Base (stock) is coconut milk, seasoned with whole lemongrass and a touch of nutmeg.
(cooked up/warm – appreciate that point in your video!)
I like to add queen scallops and crab meat plus king prawns OR pieces of smoked salmon optional but work a damn treat either way. For me, minimum is the crab and with the coconut milk the risotto takes a little longer to cook than the time it says on the pack but I've made it nearly dozen times and it has been delicious every time.
last note – a small helping of chopped red chilli is nice to give it a bit of colour and bite!
Just made this risotto but with grana padano instead pecorino. Just amazing dish. Thank you Vincenzo.
I’ve never seen a tomato risotto
Looks good. I’ll have to try making it next time.
Well wow, what a great recipe! This reminds me of a similar dish my uncle used to make me. When I was younger he would add an extra seasoning ingredient which had a white gluey consistency and musty smell,I'm not exactly sure what it was but he would have to run into the bathroom and lock the door to "prepare it" and after a few minutes came out with a small cup full of the substance.
What do you think, would you eat it?
Great.
Can it be any white wine, or is there a specific one you would recommend?
Yummy
Bravo 👏 Vincenzo! I love Risotto! Hope you are well!
My favorite risotto is mushroom risotto.
So a tomato rice porridge, I actually made this and then I went and got banned from Italy for what I did next 😂 I drizzle a bit of soy sauce on top. Making it taste amazing and yeah I got the Italian hatred from it but my theory is food is made to be eaten and the fact that I left not a single thing left on my plate is what really matters. To many people throwing away uneaten food (side note if you have the space compost you food scraps I do wonder if you do this) I have strange way of eating foods and people just don't like that add anything to a dish even if I was the one who cooked the food but had to leave out how I would make it because other people would not eat it so like this add soy sauce afterwards. Anyway also a side note for those people who are taking medicine that shouldn't be taken with alcohol remember cooking doesn't remove all the alcohol there is a small amount a very small amount but if taking medicine that shouldn't be taken with alcohol or while having drunk or going to drink alcohol should be aware of this fact, from personal experience with a bad reaction don't believe that cooking the alcohol removes all the alcohol.
Lol, Uncle Roger would love that tossing Vincenzo! Fuiyoh!
Maybe we'll see a cacio e pepe risotto someday? 😋
Brother, risotto does not take 18 minutes to cook. More like 45 for 1 cup of rice
honestly I think arborio rice is best for risotto after I've tried it plus carnaroli and others and maybe it's best if you're better than me but when I use it the results are inferior
Hi Vincenzo. You are making me hungry, mate. This is exactly how my Mum made risotto when I was growing up. I have to go and make some now. Best wishes.
Bella risotto, Vincenzo!!!❤
Nancy
What ingredients are best for vegetable stock?
This is the first time I've seen anyone add water to the oil while sauteing… I actually do this sometimes when I can't be bothered watching it… or if I want onions and sausages and the sausages are frozen… chuck them both in some boiling water with oil and go have a lay down… 😂
Nice and simple…
Looks good Vincenzo, I’ll be making that this week. I’m swimming in tomatoes right now so I’ll also be making the passata. Usually my favourite risotto is mushroom, I haven’t seen it with tomato before but I’m keen to try. Thanks for sharing this recipe.
Yes, I am using this risotto as side dish to chcken steak.
Very nice side dish. I like it 😂
Have main meal without meat is like marriage without love. You can still have it, but you will be not much happy. 😂
Hey Vincenzo, would you do a reaction video to "Making 100 Pounds Of Steak Alfredo For The Homeless!" by Kr3w Kali. He makes homemade food of every kitchen.