Description
For this risotto, I begin by roasting tomatoes and making a quick herb infused olive oil that gets added to the risotto right at the end along with fresh herbs. You will have a little extra infused oil left over. I typically use the remaining oil for the sides I serve with the risotto – whip up a vinaigrette for a salad or serve with crusty french bread. You can keep the oil for a day or two as well but it must be refrigerated.
I think the herb infused olive oil really adds to this dish but if you are pinched for time you can just add some fresh herbs at the end or maybe a few dried herbs during the cooking process. You can also purchase herb infused olive oil at specialty olive oil shops but it won’t be as fresh.
Ingredients
Roasted Cherry Tomatoes
- 2 pints cherry or grape tomatoes
- 2 or 3 tbsp olive oil
- sprig of rosemary and 1/2 tsp dried thyme (optional)
Herb Infusion
- 2 tbsp parsley, roughly chopped
- 2 tbsp basil, roughly chopped
- 2 tbsp chives, roughly chopped
- 1 tbsp mint, roughly chopped
- 1 tbsp rosemary, roughly chopped
- 1 tbsp oregano, roughly chopped
- 1 tbsp thyme, roughly chopped
- zest of 1 lemon
- 1 or 2 garlic cloves, peeled
- 1/4 cup good quality olive oil
Risotto
- 3 cups chicken stock
- 2 tbsp butter, divided
- 1/2 onion, minced
- 1 cup Arborio or Carnaroli rice
- 1/2 cup white white, divided
- 1 tbsp herb infused olive oil
- 2–3 tbsp grated parmesan
- salt and pepper to taste
Instructions
For this recipe I typically start by preparing the tomatoes and then move on to making the herb infusion while I wait for the oven to preheat. Once the tomatoes are in the oven and the oil is simmering, I start the risotto.
Roasted Tomatoes
- Preheat oven to 400 degrees
- Place tomatoes on large rimmed baking sheet. Sprinkle with salt and a pinch of time. Pour the olive oil over them and toss to coat. Add a sprig or two of rosemary to baking sheet.
- Roast tomatoes for 20-25 minutes.
- Remove from oven and set aside to cool
Herb Infused Olive Oil
- Use a mortar and pestle to smash up your garlic cloves. Add the lemon zest and herbs to the garlic and grind together. Stir in the olive oil.
- Transfer mixture to small saucepan and cook over low heat for 15 to 20 minutes. Do not let the oil come to a boil.
- Pour oil through a fine sieve and reserve.
Risotto
- Bring stock to boil in medium sauce pan. Reduce heat and keep stock at a gentle simmer.
- Melt 1 tablespoon butter in large heavy saucepan over medium heat. Add onion and cook, stirring often until softened and translucent (approx. 3 minutes).
- Add rice and cook, stirring often (approx. 3 minutes). Every grain should be coated in butter.
- Add 1/4 cup of the wine and stir until absorbed.
- Add 1/2 cup of the stock and stir until absorbed.
- Continue adding stock 1/4 cup at a time, stirring frequently and making sure the stock is fully absorbed before you add additional stock. Continue this process until rice mixture appears creamy and thickened but rice is still al dente (approx 15 to 20 minutes).
- Remove pan from heat and stir in 1 tbsp butter, 1 tbsp of herb infused olive oil, parmesan, and remaining 1/4 . Add salt and pepper to taste.
- Let risotto rest for 2 minutes and then garnish with fresh herbs, roasted tomatoes, and another drizzle of herb infused olive oil.