Confit Tomato Risotto

This version of risotto is filled with cherry tomatoes and garlic slowly simmered in olive oil. As the tomatoes cook and break down, the oil is similarly flavored. The result is a rich, creamy risotto filled with umami-flavored confit tomatoes, Parmesan cheese and mellow garlic flavor.

Course Main Course, Side Dish

Cuisine Italian

Keyword cherry tomato, confit, confit tomato, garlic, risotto

Prep Time 5

Cook Time 1

Servings

Calories 641kcal

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.

Nutrition