"Risotto al Pomodoro" or Tomato Risotto, is a classic Italian dish. It's simple but if made with quality ingredients it can rise to the next level. Add some salted butter on top and it will be even more creamy and delicious. A perfect comfort food for the whole family.
Risotto has always been a revered dish in Italian cuisine, often seen as a canvas for a myriad of flavors. This Butter Tomato Risotto stands out for its simplicity and the depth of flavor it achieves with just a few quality ingredients. The process of slowly cooking the rice until it reaches a perfect al dente texture, while continuously stirring, infuses every grain with the bright, acidic notes of tomato and the richness of butter, resulting in a dish that is both comforting and indulgent.
This tomato risotto recipe is perfect for those looking to impress at dinner parties or seeking a comforting meal on a chilly evening. It’s a testament to the beauty of Italian cooking—simple ingredients, executed well, leading to an unforgettable eating experience. Plus, it's versatile; you can dress it up with fresh herbs, proteins, or keep it simple and let the flavors shine on their own.
For more Italian recipes, check out also this recipe for Penne Rosa (Cream and Tomato sauce) and this recipe for Tortellini alla Panna (Ham, Peas, and Cream sauce).
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Ingredients
- Tomatoes: Fresh, ripe Roma or San Marzano tomatoes, finely chopped and cooked down, will give the best flavor to this tomato risotto. Alternatively, you can use canned crushed tomatoes.
- Onion: Use white or yellow onion for a mild and sweeter flavor.
- Risotto Rice: The best rice varieties for risotto are Carnaroli, Arborio, or Vialone Nano. For more details, check out also this guide for a perfect risotto.
- White Wine: Dry white wine gives a depth of flavor to the tomato risotto and the alcohol fully evaporates so it only gives flavor. But you can skip it if you prefer.
- Vegetable Stock: Homemade or made with stock cubes, vegetable broth will give flavor and seasonings to the tomato risotto.
- Basil: Basil perfectly complements the flavors of tomato so the addition of fresh basil leaves will add a nice touch.
- Butter: A knob of salted butter at the end will give the tomato risotto an irresistibly smooth finish. You can also use good quality vegan butter to maintain that creamy texture.
- Parmesan cheese: Freshly grated Parmesan cheese adds a nutty and salty umami touch.
What are the best tomatoes for making tomato sauce?
So, the question is, which tomatoes should you use to make this tomato risotto a spectacular dish? In theory, you could use any tomato variety to make tomato sauce, but the results won't be the same. Cherry tomatoes are too sweet, heirloom tomatoes are too firm. The best tomatoes to turn into sauce are the meaty ones, especially the Roma variety.
San Marzano tomatoes are the most famous Italian variety from the Roma family. They're delicious and when you peel them they almost melt in your hands for how soft they are. Most good-quality canned tomato sauces are made from San Marzano tomatoes. But they're not easy to find outside of Italy, so if you cannot find them, choose the same family type, Roma.
Variations
- Herb-infused: Add some dried or fresh minced herbs like parsley, basil, chives, and tarragon for a herby flavor profile.
- Protein-packed: Add cooked chicken, shrimp, or Italian sausage to the tomato risotto for a heartier meal.
- Cheese variety: Swap Parmesan for pecorino romano or a dollop of ricotta for a different cheese profile.
Serving Suggestions
Serve this Butter Tomato Risotto as a main course, accompanied by a crisp, green salad and crusty bread to soak up all the flavorful sauce. A glass of Chardonnay or a light-bodied Pinot Noir pairs beautifully, complementing the richness of the dish.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the tomato risotto and restore its creamy texture. Avoid microwaving if possible to preserve the best texture.
Recipe FAQs
Absolutely! Use vegetable broth, vegan butter, and a plant-based Parmesan alternative.
Simply stir in a little extra broth until you reach your desired consistency.
Frequent stirring is key to releasing the rice’s starch and ensuring a creamy consistency.
Related Recipes you might like
If you like this recipe, try also these other Risotto recipes:
- Asparagus Risotto
- Pear and Gorgonzola cheese Risotto
- Pumpkin and Porcini Mushrooms Risotto
- Pumpkin Risotto with Gorgonzola cheese
- Saffron Risotto
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Butter and Tomato Risotto
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Ingredients
- 1 lb Roma Tomatoes
- ½ White Onion
- 5.6 oz Risotto Rice, Carnaroli
- ¼ cup White Wine
- 2 cups Vegetable Stock
- 4-5 Basil leaves
- ¼ cup Butter
- Parmigiano cheese, optional
Instructions
- Bring a large pot of water to boil, score an X at the bottom of the tomatoes and toss them in the boiling water until the peel starts coming off (a couple of minutes).
- Drain them with a skimmer and move them to a bowl of ice-cold water. You can then use the same boiling water for the vegetable stock.
- Remove the peel of the tomatoes and toss them in a blender. Blend until you get a smooth sauce.
- Finely chop the onion and add it to a large pan with a knob of butter. Add the rice and sauté at medium heat for a couple of minutes to toast the rice. Make sure to not burn the rice nor the onion.
- Add the white wine and let it evaporate completely. Then add a couple of ladles of vegetable stock. Once the rice starts to absorb it, add the tomato sauce and the basil leaves.
- Stir well and let it cook until the rice is al dente, adding more stock if it becomes too dense. When the rice is cooked, turn off the heat and add the butter. Mix well to incorporate while it melts, then serve immediately. You can add some freshly grated Parmigiano on top.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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