Tomato Infused Risotto with Peas

Tomato Infused Risotto with Peas

One of the greatest gastronomic feast of Italian cooking, risotto is made with a special rice to create deliciously creamy dish. It is surprisingly simple to make, but does require little patience because it involves slow cooking and constant stirring. As long as you use correct rice and good homemade stock, and take your time, you'll be on your way to making a perfect risotto. Risotto flavoured with tomato essence makes a perfect 5 Star Dish for your family gatherings, Dinner Parties. 

I enjoy and love watching great chefs shows and one of these Michelin star Chef Raymond Blanc's episode on Tomato inspired me to make this lovely risotto and it was a star dish at my dinner party. You need to have lot of passion to try out new things and new innovative ideas in your kitchen.  

 There are so many version of risotto, mine takes longer time to prepare as a day before you need to make tomato essence, and then infuse in risotto. Yes you read it right Essence of Tomato.

Preparation time: 15 mins

Cooking time : 40 mins

Serves : 4

Ingredients : 

50 gms / 2 tbsp butter

1 tbsp Olive oil

200 g / 1 cup arborio rice

1 tomato desseded and chopped

1 small onion chopped

1/2 cup frozen/ fresh peas

2 cups /400 ml of Tomato Essence

3/4 cup/ 100 ml simmering* water

3/4 cup freshly grated Parmesan cheese plus extra for garnishing

salt and pepper to taste

2 tbsp heavy cream

1/2 tsp garlic powder / 1 clove garlic fine chopped

1/2 tsp red chilli powder

Saute rice

Add chilli and saute for 1 min

Add in tomato essence

Stir constantly till essence absorbed

Second batch of essence added

Stir till absorbed

Add water

Add cheese, cream and stir till well mixed

Method :

1. Heat butter and oil in non-stick or heavy bottom sauce pan over medium heat. Add onion and cook for about 2 mins.
2. Add in tomatoes and cook for 1 min, then add peas and cook further for 2 mins.
3. Add rice and cook for 2 mins stirring frequently, until translucent and well coated, add red chilli powder, garlic powder, salt and pepper.
4. Pour in 3/4 ml Tomato essence and cook, stirring constantly, until the essence is absorbed.
5. Continue adding essence 3/4 cup at a time, allowing each addition to be absorbed before adding next - never allow rice to dry.
6. After the third addition of essence add simmering water. This should take 20 - 25 mins. Add parmesan cheese and cream and stir well. Remove from fire.
7. Transfer to plate and garnish with grated parmesan cheese.

Sending this recipe to 
Shweta Agarwal of Merry Tummy for the event Cook with White
Shruti's Rasoi and Priya for the event Cooking with Seed

Note:

• Keep water on slow flame so that it is hot not but very hot this process is called as Simmering.
• Saute rice well so that every grain is coated with oil, this will prevent rice from sticking.
• Adding stick in four parts and stirring results in creamier risotto.