A creamy, tomato-forward risotto that tastes both nostalgic and special-occasion worthy, thanks to a slow-roasted cherry tomato sauce and a generous spoonful of stracciatella cheese on top.

Why You’ll Love This Recipe

This risotto is comfort food with a little elegance: sweet roasted tomatoes bring deep flavor without heaviness, and stracciatella melts into the rice for a luxurious, silky finish. It’s vegetarian, naturally satisfying, and simple enough for a cozy dinner while still feeling restaurant-level when you serve it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted tomato sauce

• 500 g cherry tomatoes (or datterini), halved
• 2 shallots, peeled and halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

For the risotto

• 2 shallots, finely minced
• 1 tablespoon extra-virgin olive oil
• 20 g unsalted butter
• 1/2 teaspoon fine salt, plus more to taste
• 180 g Arborio rice (or Carnaroli)
• 150 ml dry white wine
• 600 ml hot water (keep it hot while cooking)
• 2 tablespoons grated Parmigiano Reggiano (about 15 g)
• 350 g stracciatella cheese (or burrata)
• 1/4 teaspoon freshly ground black pepper, plus more for serving

Directions

1. Preheat the oven to 180°C (350°F).
2. Make the roasted tomato sauce: arrange the halved tomatoes cut-side up on a baking tray. Add the halved shallots. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Roast for 60 minutes, until the tomatoes look wrinkled and jammy and there’s flavorful juice in the tray.
4. Blend the roasted tomatoes and shallots (including their juices) until smooth and creamy. Taste and adjust salt if needed. Set aside.
5. Start the risotto: in a wide saucepan, warm 1 tablespoon olive oil and melt the butter over low heat.
6. Add the minced shallots and 1/2 teaspoon salt. Cook gently for 4–6 minutes, stirring often, until soft and translucent (don’t let them brown).
7. Add the rice and toast it for 2–3 minutes, stirring constantly, until the grains look slightly translucent at the edges.
8. Pour in the white wine and stir until it’s fully absorbed.
9. Cook the risotto: add the hot water in 4–5 additions, stirring often and waiting until each addition is mostly absorbed before adding the next.
10. Halfway through (after about half the water is used), stir in the roasted tomato sauce.
11. Continue adding hot water and stirring until the rice is tender but still slightly firm in the center, 15–18 minutes total from the first addition of water.
12. Finish (mantecare): remove from heat. Stir in the Parmigiano and about half of the stracciatella (175 g) until creamy. Taste and adjust salt if needed.
13. Serve immediately. Top each bowl with the remaining stracciatella and a pinch of black pepper.

Servings and timing

Servings: 3
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 30 minutes

Variations:

• Faster pantry version: swap the roasted tomato sauce for 300 g tomato passata. Warm it with 1 tablespoon olive oil and 1 small garlic clove (crushed) for 5 minutes, then use it in the risotto the same way.
• No stracciatella available: use burrata (torn) or finely shredded mozzarella. Add mozzarella off the heat so it melts gently without turning stringy.
• Herb boost: stir in 1–2 tablespoons finely chopped basil right before serving.
• Richer, deeper flavor: replace the hot water with hot vegetable broth.

Storage/Reheating

Risotto is at its best right after cooking, but leftovers can still be delicious.

• Refrigerate: cool promptly and store in an airtight container for up to 2 days.
• Reheat on the stove: add risotto to a saucepan with a splash of water (or vegetable broth), then warm over medium-low heat, stirring until creamy again.
• Reheat in the microwave: add a splash of water, cover loosely, and heat in short bursts, stirring between bursts.
• Leftover idea: shape chilled risotto into small patties, pan-sear with a little olive oil until crisp, and serve with a spoon of stracciatella on top.

FAQs

Can I use another type of rice besides Arborio or Carnaroli?

Arborio and Carnaroli are best because they release starch for creaminess. If you can find Vialone Nano, it also works well. Long-grain rice won’t give the same texture.

Do I have to roast the tomatoes?

Roasting is what makes the sauce taste sweet, concentrated, and complex. If you’re short on time, you can use tomato passata and still get a comforting risotto.

What if I don’t have a blender for the sauce?

You can mash the roasted tomatoes thoroughly with a fork or potato masher for a rustic sauce. It won’t be as smooth, but it will still be flavorful.

Can I use vegetable broth instead of hot water?

Yes, and it adds more savory depth. Keep it hot while cooking so the risotto stays at a steady simmer.

How do I know when the rice is perfectly cooked?

Taste it. It should be creamy and tender but still have a slight firmness at the center of each grain (al dente), not crunchy and not mushy.

Why do I need to stir so often?

Stirring helps release starch from the rice, which creates that classic silky risotto texture without needing cream.

Can I make the roasted tomato sauce ahead of time?

Yes. Make it up to 3 days ahead and keep it refrigerated in a sealed container. Warm it slightly before adding to the risotto so it doesn’t cool the pot down.

What can I use instead of stracciatella?

Burrata is the closest swap. Fresh mozzarella (finely shredded) is also good. Add it off the heat for the best texture.

Can I make this risotto dairy-free?

You can make a tasty tomato risotto without dairy by using olive oil instead of butter and skipping the cheeses. The texture will be less rich, but still creamy from the rice’s starch.

Why did my risotto turn out thick instead of flowing and creamy?

Risotto tightens as it sits. Serve immediately, and if it thickens too much, loosen it with a small splash of hot water or broth and stir until it becomes creamy again.

Conclusion

Roasted tomato risotto is simple at its core—tomatoes, rice, and careful stirring—but the slow-roasted sauce and stracciatella turn it into something memorable. Make it when you want a comforting bowl that still feels special, and serve it straight away while it’s at its creamiest.

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