So it’s September, how the feck did that happen? But hey at least it means time for a shifting style of food and a perfect excuse to break out a favorite risotto recipe, a tomato risotto! A bit of an unusual recipe and one my lovely wife has been cooking for years, as is usual Julie never writes anything down (neither did I before I started this site) so I started with her idea which started from another idea and put some number against it. This tomato risotto recipe is a corker, yes it takes a bit of time but that time is spent at the stove with a glass of wine in your hand and you can taste the love in the recipe. I have played around in the past with baked risotto recipes and also with Instantpot risotto recipes last spring and they were always disappointing, perfectly edible and quite tasty but to my palate you could always taste the corners that are cut and that is just not what I do. So it is a full on, slow, wine supping tomato risotto and not a quick dump and run risotto!
I’m impressed I have managed not to turn Krumpli into a risotto website, we cook and eat risotto at least once a week during autumn, winter and early spring yet this recipe joins only two others, a balsamic mushroom and leek risotto and a superb pumpkin risotto (my favourite risotto). This one is glorious and all the little flourishes add something to the dish, you could of course just chuck in some tinned tomatoes to some stock and it would be nice, but taking the time to remove the skin from the plum tomatoes means they slowly ‘melt’ into the stock as it is cooked out and the ones added later retain a little more substance. The roasted cherry tomatoes are little sweet sticky jewels of magic that shout through the soft and creamy tomato risotto and the spring onions add a lovely burst of sharp onion flavour through it all. Cooking for me is all about layers of flavour and texture and if I have to spend a little extra time to really get those textures and flavours then so be it, I’m worth it and so are you 😉