The gift of hospitality sometimes comes with food.
Words of wisdom from the family: “Creamy. Very hearty. Made the whole house smell like fresh tomatoes.” I’d always wanted to try my hand at risotto, and since we had several very ripe tomatoes, this seemed like a grand idea. Recipe originally from the New York Times. Made a few minor changes here, but really it’s delicious as-is and it’s become rather a favorite around here.
Stir in grated tomatoes, sugar, thyme, and salt. Cook, stirring constantly, until the tomatoes have cooked down, but don’t allow it to become dry.Pour the wine and stir until it evaporates/ is absorbed by the rice. Once it’s gone, begin adding stock a ladle at a time- just enough to cover the rice. Stir constantly as the rice absorbs the stock. Continue adding stock a ladle at a time until the rice has reached the preferred texture.
NOTES: As mentioned above, the recipe is great all on its own. We only needed about 5 1/2 cups of stock, though that might have been due to how juicy the tomatoes were. Also on the subject of stock, we used chicken stock, but that’s all that stands in the way of this being vegetarian- vegetable or garlic stock would work just as well. My final bit of advice- stir constantly; it does stick to the pan. That being said, it’s well worth the effort.