Tomato and Cheese Risotto

Tomato and Cheese Risotto Recipe - Italian and Swiss cuisine

Region / culture: Italy, Switzerland | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Tomato and Cheese Risotto is a delicious and creamy dish that combines the flavors of ripe tomatoes, three different types of cheese, and arborio rice. This dish is perfect for a cozy night in or a special dinner with friends and family.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. The creamy texture of risotto comes from the slow cooking process, which allows the rice to release its starches and create a rich and velvety sauce. Adding tomatoes and cheese to risotto gives it a unique and flavorful twist that is sure to please your taste buds.

Ingredients

2 medium tomatoes, diced
2 tbsp butter or margarine, divided
0.5 cup chopped onion
1 cup uncooked U.S. arborio or medium-grain rice
0.33 cup dry white wine
2 cups chicken broth, divided
3 cups water
0.5 cup shredded mozzarella cheese
0.25 cup shredded swiss cheese
0.25 cup grated parmesan cheese
0.25 cup milk
salt and ground black pepper

How to prepare

Cook tomatoes in 1 tbsp of butter in a large non-stick skillet over medium heat.
Remove tomatoes and set them aside.
Cook onion in the remaining 1 tbsp of butter until soft.
Add rice and stir for 2 to 3 minutes.
Add wine and stir until absorbed.
Increase the heat to medium-high and stir in 1 cup of broth.
Cook, uncovered, stirring frequently, until the broth is absorbed.
Continue stirring and adding the remaining 1 cup of broth and water, allowing each cup to be absorbed before adding another, until the rice is tender and the mixture has a creamy consistency.
It will take approximately 25 to 30 minutes.
Stir in mozzarella cheese, Swiss cheese, and Parmesan cheese, milk, and the reserved tomatoes.
Add salt and pepper to taste and serve immediately.

Variations

Add cooked chicken or shrimp to the risotto for added protein.
Stir in fresh spinach or arugula for a pop of color and added nutrients.
Use different types of cheese, such as cheddar or gouda, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to use arborio or medium-grain rice for the best results. These types of rice are high in starch, which helps to create the creamy texture of the risotto.

- Stir the risotto frequently while cooking to prevent it from sticking to the pan and ensure that it cooks evenly.

- Use a good quality chicken broth for added flavor. You can also use vegetable broth for a vegetarian version of this dish.

- Don't rush the cooking process. Risotto requires patience and attention to detail to achieve the perfect creamy consistency.

Serving Suggestions

Serve Tomato and Cheese Risotto as a main dish with a side salad or steamed vegetables for a complete meal. You can also top it with fresh herbs, such as basil or parsley, for added flavor.

Cooking Techniques

The key to making a perfect risotto is to slowly add the broth and water, allowing each cup to be absorbed before adding more. This slow cooking process helps to release the starches in the rice and create a creamy texture.

Ingredient Substitutions

If you don't have arborio rice, you can use short-grain rice or sushi rice as a substitute. You can also use vegetable broth instead of chicken broth for a vegetarian version of this dish.

Make Ahead Tips

You can prepare the risotto ahead of time and reheat it on the stove or in the microwave before serving. Just be sure to add a little extra broth or water to loosen up the mixture if it becomes too thick.

Presentation Ideas

Serve Tomato and Cheese Risotto in individual bowls garnished with fresh herbs and a sprinkle of grated Parmesan cheese. You can also drizzle a little extra virgin olive oil on top for added flavor.

Pairing Recommendations

Tomato and Cheese Risotto pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. You can also serve it with a light salad or roasted vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a little extra broth or water to the risotto and heat it on the stove or in the microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Tomato and Cheese Risotto contains approximately 350 calories. This dish is a satisfying and filling meal that is perfect for a hearty dinner.

Carbohydrates

Each serving of Tomato and Cheese Risotto contains approximately 40 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help to fuel your day.

Fats

Each serving of Tomato and Cheese Risotto contains approximately 15 grams of fat. The fats in this dish come from the cheese and butter, which add richness and flavor to the dish.

Proteins

Each serving of Tomato and Cheese Risotto contains approximately 10 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important part of a balanced diet.

Vitamins and minerals

Tomato and Cheese Risotto is a good source of calcium, vitamin A, and vitamin C. These vitamins and minerals are important for maintaining strong bones, healthy skin, and a strong immune system.

Alergens

This recipe contains dairy (cheese and milk) and gluten (from the rice), so it may not be suitable for those with dairy or gluten allergies.

Summary

Tomato and Cheese Risotto is a delicious and satisfying dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious and balanced meal option.

Summary

Tomato and Cheese Risotto is a delicious and creamy dish that is perfect for a cozy night in or a special dinner with friends and family. With its rich flavors and creamy texture, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just finished helping my neighbor Mrs. Jenkins with her garden. As a thank you, she invited me into her kitchen for a cup of tea. Little did I know, I was about to learn one of the most delicious recipes I have ever tasted.

As we sat at her kitchen table sipping tea, Mrs. Jenkins began telling me about her recent trip to Italy. She had always been an adventurous traveler, and her stories of the sights, sounds, and most importantly, the food, always left me in awe. On this particular trip, she had the opportunity to taste a dish that had quickly become her favorite: Tomato and Cheese Risotto.

Mrs. Jenkins described the dish in vivid detail - the creamy texture of the risotto, the tangy sweetness of the tomatoes, and the sharpness of the cheese all coming together in perfect harmony. My mouth watered just listening to her talk about it. She then surprised me by pulling out a tattered old recipe card from her apron pocket and handing it to me.

"This," she said with a smile, "is the recipe for the Tomato and Cheese Risotto that I fell in love with in Italy. I thought you might enjoy making it for your family."

I looked down at the recipe card, the faded writing barely legible, and felt a surge of excitement. I had always loved cooking, and the thought of recreating a dish from Italy sparked a fire in me. Mrs. Jenkins must have sensed my enthusiasm because she immediately offered to walk me through the recipe step by step.

We gathered the ingredients - ripe tomatoes, arborio rice, chicken broth, grated parmesan cheese, and a few other simple items - and set to work in her cozy kitchen. Mrs. Jenkins guided me through the process, teaching me the importance of patience and attention to detail when making risotto. As the dish slowly came together, the kitchen filled with the mouthwatering aroma of simmering tomatoes and melting cheese.

Finally, it was time to taste the finished product. I scooped a spoonful of the risotto into my mouth and closed my eyes, savoring the explosion of flavors on my tongue. It was even more delicious than I had imagined - creamy, cheesy, and bursting with the freshness of the tomatoes. Mrs. Jenkins smiled at my reaction, clearly pleased with herself for passing on this wonderful recipe to me.

From that day on, Tomato and Cheese Risotto became a staple in my kitchen. I made it for my family, my friends, and anyone else who would sit at my table. Each time I cooked it, I remembered that warm summer day in Mrs. Jenkins' kitchen and the joy of discovering a new recipe that would become a cherished part of my culinary repertoire.

Over the years, I have made some tweaks to the original recipe, adding my own personal touches here and there. I have experimented with different types of tomatoes, varying the types of cheese I use, and even trying out different cooking methods to see how they affect the final dish. But no matter how many variations I make, the essence of the Tomato and Cheese Risotto remains the same - a tribute to the memory of Mrs. Jenkins and the day she introduced me to this delectable dish.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will find as much joy in cooking and sharing it as I have. May it bring warmth and comfort to your home, just as it has done for mine. And who knows, maybe one day you will pass it on to someone else, continuing the beautiful tradition of sharing recipes and creating lasting memories through food. Bon appétit!