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Confit Tomato Risotto
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Tomato confit risotto is a creamy, comforting dish that highlights the natural sweetness of slow-cooked cherry tomatoes. This easy risotto recipe makes the perfect side or main course and pairs beautifully with chicken, fish, or steak. The confit method gently simmers tomatoes and garlic in olive oil until they’re soft, jammy, and full of flavor, infusing the risotto with rich umami notes. Finished with Parmesan cheese and mellow confit garlic, this tomato risotto is a versatile dish you can enjoy year-round and an impressive way to elevate a simple Italian classic. This is the kind of recipe that gets me excited about these flavors – just like cherry tomato confit and burrata spaghetti or confit tomato pizza with burrata. For another risotto recipe check out this broccoli Cheddar risotto.
What’s So Great About Tomato Confit?
As the tomatoes slowly simmer in the sauce, they break down and flavor the oil as well. While I like making these confit tomatoes on the stovetop in a pan, it can just as easily be made in the oven. Simply add all ingredients to a large baking dish and bake at 325ºF (165ºF) until the tomatoes are burst and bubbling. Some people blanch the tomatoes first to remove the skins, but I like the texture they add (plus it’s easier!).
Key Ingredients for This Recipe
- Cherry tomatoes – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are much sweeter than other varieties of tomatoes. As they simmer they break down and flavor the oil. Grape tomatoes can also be used in this recipe.
- Garlic – I always buy garlic bulbs and keep a bunch in my kitchen at all times.
- Rice – Arborio rice is the most commonly used rice for making risotto. It’s an Italian short-grain, white rice with a high starch content. It can be substituted with other starchy short-grain varieties like Carnaroli or Vialone Nano if desired though Arborio is the most accessible. Don’t rinse risotto rice before cooking as you would when preparing long-grain varieties. You don’t want to lose any of that starch!
- Anchovies – I add anchovies for an added umami flavor boost though it can easily be omitted to make the recipe vegetarian.
- Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. In a pinch the chicken stock can be substituted with water though it takes away some of the flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for the Best Risotto
To make a successful risotto, there are a few simple tips to take into consideration:
- Warm the stock – this keeps the risotto warm, rather than cooling it down every time stock is added.
- Stir the risotto frequently – the creaminess of risotto comes from the starch released when the grains of rice are agitated.
- Slowly add stock – the stock is added slowly and not all at once so that the rice is not simply boiled.
Swaps and substitutions
- While I love the depth of flavor the anchovies add they can easily be omitted to make the dish vegetarian (use vegetable stock instead of chicken stock as well).
- You can add sliced shallots to the tomato confit mixture for added flavor.
- The oregano can be swapped for some julienned fresh basil leaves to finish the dish.
How to Make Confit Tomato Risotto (Step-by-Step)
In a large sauté pan over medium-low heat, add the olive oil and heat through. Add the cherry tomatoes and garlic. Simmer the mixture, stirring occasionally, until the tomatoes are tender and start to fall apart, about 30 minutes. Season to taste with salt and pepper then stir in the anchovies and set aside.
Heat a medium saucepan over medium heat, spoon 2 tablespoons of the confit tomato olive oil mixture and heat through. Add the rice and sauté, stirring frequently until toasted, about 1 to 2 minutes.
Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
Add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock. The mixture should be at a simmer the whole time. Continue this process until the risotto is creamy and al dente, about 20 minutes.
How to Reheat Tomato Confit Risotto
Store cooled risotto in an airtight container in the fridge for up to 3–4 days. To reheat, warm it gently on the stovetop with a splash of warm broth to restore creaminess. I recommend avoiding the microwave, which can make it gummy.
FAQ – Frequently Asked Questions
Yes! Adding stock gradually and stirring frequently helps the rice release its starch, resulting in the risotto’s signature creamy texture. Be sure to keep the stock warm to maintain a consistent cooking temperature.
Not necessarily, but a splash of dry white wine adds brightness and depth to the risotto. If you prefer not to use alcohol, simply substitute more broth!
As the tomatoes slowly simmer in the sauce, they break down and flavor the oil as well. They have a rich tomato flavor and luxurious texture.
Store cooled risotto in an airtight container in the fridge for up to 3–4 days. To reheat, warm it gently on the stovetop with a splash of warm broth to restore creaminess. I recommend avoiding the microwave, which can make it gummy.
Other Recipes to Try
If you enjoy this confit tomato risotto recipe, I recommend checking out some of these:
- Confit Tomato Pizza with Burrata
- Homemade Spaghetti with Confit Cherry Tomatoes, Burrata and Basil
- Cherry Tomato “Naked Bruschetta” Crostini
Tried it? Loved it? Tweaked it? Leave a review below for this confit tomato risotto and tell me how it went – I’m all ears (and always hungry).
Confit Tomato Risotto
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Ingredients:
- ½ cup extra-virgin olive oil
- 1 pound cherry tomatoes
- 6 cloves garlic, smashed
- Kosher salt, as needed
- Freshly ground pepper, as needed
- 4 anchovies, diced
- 1 cup arborio rice
- ½ cup dry white wine
- 3 cups chicken stock, warmed
- 1 cup freshly grated Parmesan Cheese
- 1 tablespoon chopped oregano
Instructions:
- In a large sauté pan over medium-low heat, add the olive oil and heat through. Add the cherry tomatoes and garlic. Simmer the mixture, stirring occasionally, until the tomatoes are tender and start to fall apart, about 30 minutes. Season to taste with salt and pepper then stir in the anchovies and set aside.
- Heat a medium saucepan over medium heat, spoon 2 tablespoons of the confit tomato olive oil mixture and heat through. Add the rice and sauté, stirring frequently until toasted, about 1 to 2 minutes.
- Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
- Add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock. The mixture should be at a simmer the whole time. Continue this process until the risotto is creamy and al dente, about 20 minutes.
- Stir in the Parmesan cheese until completely combined then stir in the oregano and tomato mixture.
Notes:
Nutrition:
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These tomatoes have so much flavor and offer a pleasant sweetness to the Risotto. I will definitely be pushing my wife to make this again!!
Thank you so much!! I’m so happy to hear you enjoyed Jonathan!