by brooke's kitchen
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my 19 recipes »
brooke's kitchen's Notes:
Expand5 plum tomatoes, peeled, seeded and cut into quarters Ask a question about this ingredient
4 springs thyme Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
5 cups chicken stock (approx) Ask a question about this ingredient
1 cup arborio rice (or 8 oz. orzo pasta) Ask a question about this ingredient
1 yellow onion Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1/2 cup parmesan cheese Ask a question about this ingredient
2-3 ounces fresh goat cheese Ask a question about this ingredient
1/2 cup finely shredded basil leaves Ask a question about this ingredient
Boil water in a medium saucepan. Score the bottom of each tomato. When water begins to boil, place plum tomatoes into water and boil and skin starts to come off (about 30 seconds).
Ask a question about this stepRemove tomatoes with slotted spoon to a bowl of ice water. Let cool.
Ask a question about this stepPeel tomato the cut half. Remove seeds and juice. Cut each half in half so that each tomato is cut in quarters.
Ask a question about this stepIn a medium saucepan, combine all remaining ingredients and then all of the quartered tomatoes. Bring mixture to a simmer.
Ask a question about this stepTurn down heat and cook until tomatoes have cooked down and are soft, about 20-30 minutes. Remove tomatoes from mixture (either with a slotted spoon or drain with a colander). Set aside to cool slightly.
Ask a question about this stepKeep oil for another use.
Ask a question about this stepSimmer chicken stock in a medium saucepan. Heat 2 T. olive oil in a heavy pan.
Ask a question about this stepAdd chopped onions. Cook until onions are soft and translucent.
Ask a question about this stepAdd arborio rice (or orzo if you decide to use pasta) and cook for 1 minute. Add chopped garlic and cook for an additional minute until fragrant.
Ask a question about this stepStir white wine into rice mixture. Cook, stirring, until wine is just absorbed.
Ask a question about this stepBegin adding 1/2 cup of chicken stock to risotto. Cook until the chicken broth is just absorbed stirring the rice. Once broth is absorbed add another 1/2 cup.
Ask a question about this stepCook until rice is soft and creamy.
Ask a question about this stepChop tomato mixture. Add tomatoes, goat cheese, parmesan cheese, and basil to risotto. Season to taste and garnish with more basil and freshly grated parmesan cheese. Enjoy!
Ask a question about this stepNote: If using risotto or other small-cut pasta, I up the goat cheese to 4 oz. It seems like a lot but makes the risotto style pasta creamy and delicious.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
