Charred Tomato Risotto Recipe
goat cheese, sugar snap peas, corn, blistered tomatoes, herb oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, warm the vegetable broth over low heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add chopped shallots and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- 3
Toast the Rice
Add Arborio rice to the pot and stir well to coat the grains with oil. Cook for about 2 minutes until the rice is slightly translucent.
- 4
Deglaze with Wine
Pour in the white wine and stir until it's mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Add Vegetables
In the last 5 minutes of cooking, add the blistered cherry tomatoes, sugar snap peas, and corn. Stir well to combine.
- 7
Finish with Cheese and Herbs
Once the risotto is cooked, remove from heat and stir in crumbled goat cheese and fresh herbs. Season with salt and black pepper to taste.
- 8
