With sweet summer tomatoes right around the corner, Tomato and Mascarpone Risotto is an amazing way to show off tomatoes in all of their glory!
This elegant risotto is full of roasted cherry tomatoes, fresh heirloom tomatoes and creamy tomato sauce – allowing you to really appreciate the full flavor profile of this amazing fruit! When I first learned I had won a contest put on by Pomi I couldn’t wait to start brainstorming some new tomato recipes! I received their new trio of tomatoes (available on Amazon) and set out to see what I could create.What is Risotto?
Risotto is one of those dishes that seems to scare off plenty of people, but once you learn the process it’s sure to become a go-to dish in your repertoire. And once you get it down, it’s so much fun to experiment with new flavor combinations! Risotto is a traditional Italian dish dating back to the 14th century when rice was introduced by the Arabs. Arborio is an Italian rice that is typically used because of its large grains and ability to absorb liquid. Vialone Nano, a small-grained Italian rice, is also used for risotto in the Veneto region.What makes risotto so creamy?
The real creaminess of risotto comes from slowly incorporating the broth – which allows it to release its starches.What is the secret to risotto?
The other important component is to use warm broth. Since you are adding the liquid slowly you don’t want to repeatedly cool down the dish – this will cause the cooking process to take much longer. Additionally, adding cold broth can cause the starches to seize up.What is risotto made of?
A base risotto recipe will include – rice (arborio typically), fat (usually butter), onion or leeks, wine (for the acid), broth and cheese (likely parmesan). Other than that the possibilities are endless! You can substitute many of the ingredients to suit dietary needs:- Oil can be used in place of butter
- Wine and cheese can be omitted
- You can also substitute cream cheese or even mozzarella cheese for the Mascarpone
- Broth can be vegetable (making it a vegetarian dish) or meat based or you can simply use salted water in a pinch
- Arborio rice can also be replaced by another type of rice if you wish to use something else, but it may not have quite the same texture and creaminess
Tomato Selection
I absolutely love tomatoes and knew I wanted to incorporate tomatoes in as many ways as possible in this recipe! Tomatoes are so versatile and I really wanted to show how different they can taste within one dish. Tomato sauce is used to add body to the risotto and lends nice creaminess to the dish. Then roasting the cherry tomatoes allows the sugars to caramelize in these little fruits and really brings out a depth in their flavor. Finally fresh heirloom tomatoes add their juicy sweetness at the very end.What to eat with Tomato Risotto
Try serving Tomato Risotto as a main course with a nice fresh salad and bread. It’s also a wonderful side to pork, beef, fish or chicken dishes. Additionally, I like to serve Chive Oil with this to add another layer of flavor and a silky texture in each bite! Some of my favorite accompaniments are my Pea Salad or Seared Scallops.What to Pair with Tomato Sauce Risotto?
This Tomato Risotto is versatile and will pair nicely with a lot of options!White Wine
A dry Rose, Verdicchio or Pinot Grigio will go nicely with the sweetness of the tomatoes in the dish!Red Wine
A Beaujolais, Pinot Noir or Chianti will pair nicely with the rich tomato flavors!Creamy Triple Tomato and Mascarpone Risotto
Creamy, dreamy risotto bursting with tomatoes! This risotto is full of roasted cherry tomatoes, fresh heirloom tomatoes and creamy tomato sauce - allowing you to really appreciate the full flavor profile of this amazing fruit!
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Servings: 4
Calories: 919kcal
Ingredients
- 4 Tbsp Butter or Oil or a combination of both
- 1/2 medium Sweet Onion diced
- 1 medium Salk of Celery diced
- 2 cloves Garlic diced
- 1 1/2 cups Arborio Rice
- 1/3 cup Dry White Wine
- 4 cups Broth Chicken or Veg, warm
- 1 cup Tomato Sauce or Strained Tomatoes
- 1 cup Cherry Tomatoes roasted
- 1 large Heirloom Tomato sliced
- 1/2 cup Parmesan Cheese grated, plus more to taste
- 1 cup Mascarpone Cheese
- 8 - 10 Fresh Basil Leaves optional
- 1/4 cup Chive Oil optional
- 1/4 cup Toasted Pine Nuts optional
- Salt + Pepper to taste
Instructions
Triple Tomato Risotto
- Add the broth to a medium pot and heat over medium low heat to keep warm. Preheat the oven to 375 degrees.
- In a large pan over medium heat, add the oil/butter and onion. Allow this to cook for 2 – 3 minutes and then add the garlic and celery and cook an additional 2 – 3 minutes until softened. Season with a bit of salt and pepper.
- Add the Arborio rice to the pan and allow to cook for another 2 – 3 minutes, until the rice grains begin to turn translucent.
- Add the wine and stir until the liquid has been absorbed.
- Now begin to add the warm broth, about 1 cup at a time, stirring and allowing the broth to incorporate each time before adding more. Halfway though adding the broth (about 10 minutes in), stir in the tomato sauce. Then finish slowly adding the rest of the broth. This will take around 20 – 25 minutes in total.
- Meanwhile, add the cherry tomatoes to a baking sheet and drizzle with a bit of olive oil. Roast in the oven for 20 – 25 minutes, stirring halfway through, until softened.
- Once the rice has absorbed all the broth test a bite for doneness. It should have a soft exterior with a firmer center – al dente. (If you prefer a softer, soupier risotto, continue to cook with up to an additional cup of broth.)
- Take off the heat and stir in the roasted cherry tomatoes, parmesan cheese and fresh mozzarella cheese pieces. Taste and add more parmesan, salt and pepper if necessary.
- Plate risotto with the fresh heirloom tomato slices on the side, adding chive oil around the edge, and top with toasted pine nuts and fresh basil leaves!
Toasted Pine Nuts
- Preheat oven to 375 degrees. Arrange pine nuts on a baking sheet and bake for 5 – 10 minutes, stirring occasionally, until golden. Cool and reserve for later. (If you feel like making extra they are also fabulous on salads and pasta!)
Chive Oil
- Heat olive oil to 80 degrees in a small pan over medium heat. Remove from the heat and add the oil and a handful of chives to a food processor. Process until the chives have been broken down. Strain and reserve for later. (This is also amazing on salads, soups, pastas, etc.)
Nutrition
Calories: 919kcal | Carbohydrates: 75g | Protein: 16g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 1571mg | Potassium: 556mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2529IU | Vitamin C: 20mg | Calcium: 268mg | Iron: 5mg
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