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Roasted Tomato Risotto (Risotto al Pomodoro con Stracciatella)

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A creamy, comforting tomato risotto made with slow-roasted cherry tomatoes and topped with stracciatella cheese for a luxurious finish. It’s vegetarian, elegant, and perfect for a cozy dinner or special occasion.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Stovetop and Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 500 g cherry tomatoes (or datterini), halved
  • 2 shallots, peeled and halved lengthwise (for roasting)
  • 2 tablespoons extra-virgin olive oil (for roasting)
  • 1/2 teaspoon fine salt (for roasting)
  • 1/4 teaspoon black pepper (for roasting)
  • 2 shallots, finely minced (for risotto)
  • 1 tablespoon extra-virgin olive oil (for risotto)
  • 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 (or hot vegetable broth)
  • 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

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Arrange halved cherry tomatoes and halved shallots cut-side up on a baking tray. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Roast for 60 minutes until tomatoes are wrinkled and jammy with some juices.
  4. Blend the roasted tomatoes and shallots with their juices until smooth and creamy. Adjust salt to taste and set aside.
  5. In a wide saucepan, heat 1 tablespoon olive oil and melt butter over low heat.
  6. Add minced shallots and 1/2 teaspoon salt. Cook for 4–6 minutes until translucent, stirring often.
  7. Add the rice and toast for 2–3 minutes, stirring constantly, until the grains look slightly translucent on the edges.
  8. Pour in the white wine and stir until fully absorbed.
  9. Begin adding hot water or broth in 4–5 additions, stirring frequently and allowing each addition to be mostly absorbed before the next.
  10. After about half the liquid is used, stir in the roasted tomato sauce.
  11. Continue cooking and adding liquid until the rice is creamy and al dente, 15–18 minutes total from the first addition of liquid.
  12. Remove from heat. Stir in the Parmigiano and half of the stracciatella (about 175 g) until creamy and well incorporated. Adjust salt if needed.
  13. Serve immediately topped with remaining stracciatella and a pinch of black pepper.

Notes

  • Use vegetable broth instead of water for added depth of flavor.
  • Stracciatella can be substituted with burrata or shredded mozzarella added off-heat.
  • To save time, use 300 g tomato passata warmed with garlic and olive oil instead of roasting tomatoes.
  • Stir in chopped basil at the end for a fresh herb boost.
  • Leftovers can be pan-seared into crispy patties and topped with cheese.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-tomato-risotto-risotto-al-pomodoro-con-stracciatella/