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Carmellini's Tomato Risotto




Source of Recipe


Andrew Carmellini Café Boulud, New York, New York


List of Ingredients




2 ripe yellow tomatoes (1/2 pound each), peeled and cut into eighths
2 ripe red tomatoes (1/2 pound each), peeled and cut into eighths
1 tablespoon crème fraîche
2 1/2 cups extra-virgin olive oil
1 small rosemary sprig
2 garlic cloves, minced
Coarse salt
About 4 1/2 cups chicken stock or canned low-sodium broth
1 tablespoon unsalted butter
1 large onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons mascarpone
1 tablespoon freshly grated Parmesan cheese
Freshly ground white pepper


Recipe



1. Working over a fine-meshed stainless-steel strainer set over a bowl,
scoop the seeds from the tomato wedges. Press the seeds to extract all
the tomato juice. Stir the crème fraîche into the tomato juice and set
aside.

2. In a medium saucepan, combine the tomatoes with the olive oil,
rosemary, garlic and a pinch of salt. Cook over moderately low heat,
without stirring, until the tomatoes are tender but still intact, about
10 minutes. Give the tomatoes a gentle push if necessary, to keep them
submerged. Using a slotted spoon and allowing as much of the oil to
drain back into the saucepan as possible, transfer the tomatoes to a
plate. Reserve 3 tablespoons of the oil; strain and refrigerate the rest
for later use.

3. Heat the chicken stock in a medium saucepan. In another medium
saucepan, melt the butter in 1 tablespoon of the reserved tomato oil.
Add the onion and cook over moderate heat, stirring occasionally, until
softened but not browned, about 5 minutes. Add the rice and stir until
coated with fat.

4. Add the wine and cook, stirring, until it is absorbed. Add the hot
stock, 1 cup at a time, and cook, stirring constantly, until the rice is
tender and most of the liquid is absorbed. Stir in the mascarpone,
Parmesan and the remaining 2 tablespoons of the reserved tomato oil.
Season with salt and pepper. Gently fold the olive oil-poached tomatoes
into the risotto.

5. Put the tomato juice-crème fraîche mixture in a blender; blend at
high speed until frothy. Spoon the risotto into 4 shallow soup plates,
pour the tomato froth around it and serve right away.

MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated
overnight.


Serves 4.