Yield: 6 servings
|1 large||Sweet onion(s)|
|1 tablespoon||Olive oil|
|3 cups||Tomato juice|
|2½ cup||Chicken stock|
|2 mediums||Shallots, minced|
|1½ cup||Arborio rice|
|1 cup||Dry white wine|
|1 pounds||Assorted cherry and|
|Pear tomatoes, halved|
|Or quartered if large|
|Salt and pepper|
|⅓ cup||Basil, finely shredded|
|2 tablespoons||Grated Pecorina-|
1. Preheat the oven to 375 F. On a baking sheet, toss the onion with 1 tsp of the olive oil; spread out on the sheet. Roast for about 20 min, stirring, until lightly browned.
2. In a medium nonreactive saucepan, bring the tomato juice and chicken stock to a boil over moderately high heat; keep warm. Heat the remaining 2 tsp olive oil in a large nonreactive saucepan. Add the shallots and cook over moderate heat, stirring, until translucent, about 2 min. Add the rice and cook, stirring, for 1 min.
Add the wine and cook, stirring, until almost completely absorbed, about 7 min.
3. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until almost all of the broth is absorbed. Add 1 more cup of broth and stir constantly until absorbed.
Make Ahead Tip: Stir the first 2 cups of liquid into the rice as usual. Spread the risotto out on a baking sheet and let cool, then refrigerate for up to 1 day; refrigerate the remaining broth separately. Before proceeding, reheat the liquid. Return the risotto to the saucepan, set the pan over the heat and continue with the recipe.
Continue adding broth to the risotto, 1 cup at a time, stirring constantly until absorbed before adding more. The rice is done when it's al dente and lightly bound with creamy cooking liquid, about 25 min total cooking time. Stir in the tomatoes and roasted onion until heated through. Season the risotto with salt and pepper, garnish with the basil and cheese and serve at once.
Food and Wine
Submitted By DIANE LAZARUS On 12-22-95