Summer Tomato Risotto
Recipe courtesy of David Boswell, Executive Chef, Fort Wayne Country Club
- tomatoes - 6 lbs., very ripe, blanched and peeled (or 2 cans whole peeled tomatoes)
- sofrito oil - 1.5 cups
- sofrito vegetables - 2 cups
- garlic - 10 cloves, thinly sliced
- kosher salt - 1 Tbsp.
- black pepper - 1 tsp., freshly ground
- basil - 1 bunch, leaves only
- celery - 2c cups, small diced
- carrots - 2 cups, small diced
- white onion - 2 cups, small diced
- extra virgin olive oil - to cover vegetables
- Whipped Burrata
- burrata - 2 containers, 4 oz. ea., drained
- half and half - 1 cup
- kosher salt - 1/4 tsp.
- kosher salt - 1 Tbsp.
- olive oil - 6 Tbsp.
- white onion - 1.5 cup, finely diced
- carnaroli or arborio rice - 2 cups
- dry white wine - 1 cup
- butter - 5 Tbsp., cubed
- parmesan - 1 3/4 cups, grated
- tomato sauce - 2 cups (or more)
- In a heavy-bottom pot, add 4 tablespoons of the sofrito oil.
- Add the sliced garlic, and cook until golden brown.
- Add the tomatoes, sofrito and the remaining sofrito oil and basil leaves.
- Bring to a boil then reduce to a simmer. The oil will look like it has broken but, it will eventually emulsify into the tomatoes.
- Season with the salt and pepper and simmer for approximately one hour. It may need to be simmered a bit longer depending on the water content of your tomatoes.
- Once the tomatoes have cooked and the sofrito oil is emulsified let the mixture come to room temperature.
- Once it has cooled, the tomato mixture will need to be passed through a food mill.
- Recheck to tomato sauce for seasoning.
Procedure for the Sofrito
- In a heavy-bottom pot, add the carrots, celery and onions.
- Add enough extra virgin olive oil to cover the vegetables to just cover.
- Bring oil to a boil then reduce the heat to a simmer. Stir the vegetables frequently.
- Cook the sofrito just until the vegetables are tender. This should take anywhere from one hour to two hours.
- Strain the vegetables from the oil and reserve both.
Procedure for the Whipped Burrata
- Place the burrata in a Robot-Coupe.
- Process on high, drizzling in the half and half.
- Season with salt and process until smooth.
Procedure for the Risotto
- Add olive oil to a heavy-bottom pot. Add onions and stir frequently until onions are sweated halfway.
- Add rice and stir to coat the rice with the hot oil. Parch the rice until it releases its starches.
- Add 8 cups hot water to the rice and stir frequently until rice is slightly al dente.
- Add the butter and parmesan. Stir until completely incorporated and the rice is creamy.
- Finish risotto with the tomato sauce. Check for seasoning.
- Garnish risotto with whipped burrata, torn speck, olive tapenade and basil leaves. (Chef's note: I also added brunoised summer squash that was quickly cooked in butter. Buon appetito!)